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LEMON PIE HAWAIIAN 1 (8 1/4 oz.) can crushed pineapple, drained 1/4 c. packed brown sugar 1/4 c. flaked coconut 2 Tbsp. softened margarine 1 unbaked 9-inch pie crust 2 Tbsp. lemon juice 1 Tbsp. butter 1 (4 oz.) serving size lemon pudding mix (regular, not instant!) 2 eggs, slightly beaten (yolks only) 2 egg whites 1/4 c. sugar toasted coconut Combine drained pineapple, brown sugar, 1/4 cup coconut and the 2 tablespoons butter. Spread over bottom of pastry shell. Cover edge with foil. Bake at 425 degrees for 15 minutes, removing foil after first 5 minutes. Cool. In saucepan combine pudding mix (regular-not instant) and the 1/2 cup granulated sugar. Stir in water and egg yolks. Cook and stir until bubbly. Remove from heat. Stir in lemon juice and remaining butter. Cover with plastic wrap. Cool, stirring occasionally. Beat egg whites to soft peaks then the remaining sugar to stiff peaks. Fold whites into filling. Pile into pastry shell. Chill 4 hours. Garnish with toasted coconut. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |