Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 1/3 cup cornstarch

  3. 1/4 tsp. salt

  4. 1 cup unsweetened pineapple juice

  5. 1/2 cup orange juice

  6. 1 Tbsp. lemon juice

  7. 5 egg yolks, beaten

  8. 1 Tbsp. butter

  9. 1 tsp. vanilla

  10. 2 egg whites, beaten until stiff 9-inch pie shell Meringue:

  11. 3 egg whites

  12. 1/4 tsp. cream of tartar

  13. 1/2 tsp. vanilla

  14. 6 Tbsp. sugar

Instructions Jump to Ingredients ↑

  1. I n a pan combine sugar, cornstarch and salt. Blend in fruit juices. Bring to boil over medium heat, stirring constantly. Cook and stir 2 minutes. Remove from heat. Stir small amount hot mixture into egg yolks; return to hot mixture. Bring to boiling and cook 1 minute, stirring constantly. Remove from heat. Add butter and vanilla. Cool till just slightly warm. Fold in beaten egg whites. Pour into cooled shell. To make meringue, beat egg whites, cream of tartar and vanilla until soft peaks form. Gradually add sugar, till stiff peaks form and sugar is dissolved. Spread meringue over filling, sealing to edges of pastry. Bake at 350 for 12 to 15 minutes or until mering u e is golden brown.


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