INGREDIENTS

INSTRUCTIONS

CRUST
HALF OF FILLING
HALF OF FILLING
To make crust beat egg whites stiff; add cream of tartar and spread.
Spread on a well greased and floured pie tin. Bake 20 minutes in a 275
degree oven and then 40 minutes at 300 degrees. Cool.
Make half of filling by combining egg yolks, lemon juice, sugar, pineapple
juice and grated pineapple rind, if desired. Cook for 8 minutes in a
double-boiler.
To make the other half of filling whip cream and sugar. Spread half the
cream in cooled pie shell. Add the lemon mixture filling. Top with
remaining whipped cream. Chill pie. Serves 6 to 8.
Variation: Instead of lemon juice, pineapple juice and pineapple rind, use
1/2 cup chopped pecans, 1/2 teaspoon vanilla and 1 package German sweet
chocolate.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”