| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Cornstarch |
| 2 |
c |
Pineapple juice |
| 1 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 2 |
c |
Crushed pineapple |
| 4 |
|
Egg whites |
|
|
Chocolate Petal Crust |
INSTRUCTIONS
PIE SHELL
Source: Hershey's cookbook
mix cornstarch with a little of the juice until smooth. |Combine in a
saucepan with the rest of the juice, 1/2 cup sugar and salt.
Cook, stirring constantly, until thick.
Stir in pineapple and cool. Beat egg whites until stiff. Add remaining
sugar and fold into pineapple mixture. Fill pie shell. Serve well chilled
(no bake)
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 27,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Sin: it seemed like a good idea at the time”