Sunday, 16 September 2012
Sweet and easy.
A pleasant, light finish to a lovely meal with friends, Anne.
Pineapple Meringue Pie.
440g can Golden Circle Crushed Pineapple, 2 eggs, 2 tblspns cornflour, ¼ cup water, 1 tblspn butter, ½ cup sugar, one baked 20cm pastry shell.
Place pineapple and syrup in saucepan; when boiling, thicken with cornflour blended in water. Beat in yolks of eggs and butter. Spoon into baked pastry shell and top with meringue made by beating the sugar into stiffly-beaten egg whites. Brown meringue in moderate oven.