When I was a child, dessert was a thing of Sunday dinner. My grandmother made the best apple pie in the world, second only to my Mom’s lemon meringue pie. Chocolate cake with boiled icing or Washington pie were also common finishes to a big meal. But my favourite dessert was pudding, especially chocolate, with real whipped cream.
As my butt can detest, I still like to finish a meal with something sweet and in most cases it is pudding. Having a can of pineapple on hand I went searching the Internet for a recipe. When I stumbled across this pie recipe, I simply served it without the crust as a pudding. As I can never leave a recipe well enough alone, rather than bake the meringue on top, I folded it into the cooled pudding to make it lighter. This made a nice light dessert.
- 6 tablespoons cornstarch
- 1 cup sugar, divided
- 1/2 teaspoon salt
- 1 pie crust (10 inch), baked
- 2 cans crushed pineapple, (20 oz each)
- 4 eggs, separated
- 2 tablespoons lemon juice
Preparation:
Combine cornstarch, 1/2 cup sugar, salt and undrained pineapple in saucepan. Cook over low heat, stirring constantly, until clear and thick. Beat egg yolks; add a little of the hot mixture to yolks, return to saucepan with lemon juice. Cook 1 minute. Pour into pie shell.
Prepare meringue. Beat egg whites until frothy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Spread meringue over the hot filling, spreading to crust. Bake at 400° for 10 minutes, or until nicely browned.