| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pie | 12 | Servings | |
INGREDIENTS
| 1 | pk | Vanilla wafers; crushed |
| 1 | Stick butter; melted | |
| 1 | cn | (large) crushed pineapple |
| 1 | pk | (3-oz) lemon Jello |
| 2 | Whole eggs | |
| 1 | c | Sugar |
| 1 | cn | (tall) evaporated milk; well chilled |
INSTRUCTIONS
CRUST FILLING Melt 1/2 stick butter in each pie pan. Add crushed vanilla wafers and press down to form crusts. Makes 2 crusts. To make filling: Mix sugar, Jello, crushed pineapple and eggs; bring to a boil. Remove from stove and cool thoroughly. Whip evaporated milk as thick as possible. Fold boiled mixture into milk; put into crusts and chill. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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