1 1/2 cups sugar
6 1/2 Tbs cornstarch
1 1/2 cups hot water
3 egg yolks - beaten
4 Tbs butter
4 Tbs lemon juice
1 cup crushed pineapple - well drained
9" Pie Shell — homemade or store-bought (graham cracker crust works too).
In a medium size saucepan, mix the cornstarch and the sugar, and then stir in the hot water. Cook over direct heat until thickened, stirring constantly. Whisk the egg yolks in a small bowl, and stir in a little of the hot mixture to the egg yolks to warm them slightly. Then add the yolk mixture to the saucepan. Cook over medium heat for about 5 minutes, stirring, and remove from the heat. Stir in the butter and lemon juice. Cool, then stir in the well drained pineapple. Stir and pour into the pie shell. Bake at 350°F for about 8 - 10 minutes.
Meringue
3 egg whites
6 Tbs sugar
1 Tbs vinegar
1 teasp salt
1/4 teasp cream of tartar
I think because Erma has made meringue her whole life, her recipe said to”beat the egg whites.” But if case you haven’t made meringue before, there are a few more tricks to the trade that will ensure success (these come from Julia, and Linda follows them every time). First, make sure that the mixing bowl and beaters are spotlessly clean, and the egg whites should be at room temperature. Then, pour a tablespoon of vinegar into the bowl along with a teaspoon of salt. Rub the bowl clean with paper towels, but do not wash it — the traces of vinegar and salt help stabilize the egg whites. Turn the egg whites into the bowl, and start beating with an electric mixer at low speed until they are foaming. Add 1&Mac218;4 teaspoon of cream of tartar (another stabilizer), and gradually increase the speed to fast. Continue until stiff shining peaks are formed. Gently spread over the filling.
