turnonmyheels | (no subject)

'cause it's Thanksgiving week, and I love y'all and everybody in the world needs a new pie recipe I present to you

Clay's Pineapple Pie aka The Original 1940's Dole Pineapple Meringue Pie Recipe

Original1940's dole pineapple meringue pie

1 20 oz can Dole Crushed pineapple
1/2 cup sugar
2 1/2 tblsp. corn starch
1/4 tsp salt
3 eggs (separated)
1 tblsp. lemon juice
1 baked 9inch pie shell and bake accordingly

Heat pineapple in pan for a few minutes

Mix 1/4 cup sugar (from the 1/2 listed above) with the cornstarch.

Add all at once to hot pineapple and cook until thick and clear. (it never really gets clear. but you get the idea)

Beat egg yolks with remaining 1/4 cup sugar and stir into hot mixture and cook stirring for a minute or two.

Remove from heat stir in Lemon juice.

Pour filling into baked pie shell

Meringue recipe:
6 tblsps sugar
3 egg whites
1/4 Tsp cream of Tartar

In Mixing bowl beat egg whites and cream of tartar until soft peaks form.

Gradually beat in sugar 1Tbsp at a time on high speed until stiff peaks form

Spread Meringue over hot filling; sealing edge to crust.

Bake In 350 Degree oven 12 to 15 mins until meringue is golden

WHEN PIE IS COOLED REFRIGERATE FOR 2 HOURS. SERVE AND ENJOY.

Seriously, y'all this is AMAZING pie. When Clay makes it the four of us always eat it all in one sitting.