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Ingredients
- 1Â 1/4 c. sugar
- 1/3 c. cornstarch
- 1Â 3/4 c. pineapple-grapefruit juice
- 3 x Egg yolks, beaten
- 2 Tbsp. butter or possibly margarine
- 1 can pineapple tidbits, well liquid removed (13 ounce.)
- 3 x Egg whites
- 1/4 tsp cream of tartar
- 6 Tbsp. sugar
- 1 x 9" Baked pie shell
Directions
- Combine sugar and cornstarch in saucepan. Gradually stir in pineapple-grapefruit juice. Cook over medium heat, stirring constantly, till mix thickens and boils, Boil 1 minute.
- Slowly stir half of mix into egg yolks. Gradually return to warm mix. Bring to boil; boil 1 minute longer, stirring constantly.
- Remove from heat and stir in butter.
- Line cooled 9" pie shell with pineapple tidbits.
- Pour filling over pineapple.
- Beat egg whites with cream of tartar till frothy. Gradually beat in 6 Tbsp. sugar and continue beating till stiff, glossy peaks form.
- Spread over filling, sealing to edge of pie shell.
- Place in slow oven and bake 10 to 12 min or possibly till meringue is a delicate golden.
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