| 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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