 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This filling is tangy, sweet and colourful! A nice change from a lemon pie. Stacey Ingredients:
1 prepared 8 inch pie shell, baked |
2 ounces cornstarch |
1/4 pint pineapple juice |
3 eggs, seperated |
1 ounce butter |
6 ounces caster sugar |
caster sugar, for decoration |
Directions:
1. Blend the cornstarch with a little of the pineapple juice in a sauce pan.
2. Add remaining pineapple juice and heat over low heat slowly, stirring until thickened.
3. Remove from heat and beat in the egg yolks and butter.
4. Pour into prepared pie shell and cool.
5. Beat the egg white until stiff.
6. Add sugar a little at a time beating to combine until the meringue is glossy and forms soft peaks.
7. Spoon over pie and sprinkle lightly with castor sugar.
8. Bake in a pre heated oven at 325 degrees for 15-30 minutes or until meringue is browned.
|
|