| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies | 1 | Servings | |
INGREDIENTS
| 1 | cn | (14 oz) Eagle Brand Milk |
| 1/2 | c | Lemon juice, (fresh if available) |
| Rind of 1 lemon, grated fine | ||
| 2 | Egg yolks | |
| 1 | c | Cooked rice |
| 1/2 | c | Chushed pineapple |
| 1 | Baked pie shell of graham cracker crust | |
| 2 | Egg whites, beaten | |
| 2 | tb | Sugar |
INSTRUCTIONS
Blend milk, juice, rind and egg yolks. Fold in rice and pineapple. Pour into pie crust of choice. Cover with meringue made by beating egg whites until foamy, then adding sugar gradually. Beat until stiff but not dry. Bake at 350° for 10 mins. or until brown. Chill well before serving. Serving Ideas : This is good topped with whipped cream. Recipe by: Melissa Scott-My Sister Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Jan 26, 1997.
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