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Text File  |  1993-09-13  |  2KB  |  33 lines
  1.     *********************************
  2.     ***** Pineapple Chiffon Pie *****
  3.     *********************************
  4.  
  5.     Categories: Pies            OSG1966         Pineapple      
  6.  
  7.     Calories     per serving:             Number of Servings:   1
  8.     Fat grams    per serving:              Approx. Cook Time:      
  9.     Cholesterol  per serving:                          Marks:    P
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.        1        cup   Sugar                                             
  14.        1        cup   Pineapple - crushed                               
  15.        1        cup   Water                                             
  16.        2        Tbsp  Flour                                             
  17.        2        ea    Egg yolks                                         
  18.                       Salt                                              
  19.        2        ea    Egg whites - stiffly beaten                       
  20.  
  21.     DIRECTIONS  ------------------------------------------------------------
  22.  
  23.     Put sugar, pineapple and water in top of double boiler. Mix flour, egg
  24.     yolks and salt with enough water to make a thick paste. Add to double 
  25.     boiler and cook until thick. Fold in stiffly beaten egg whites and    
  26.     fill 9-inch baked pie shell. Place in refrigerator several hours.     
  27.     Serve with whipped cream.                                             
  28.                                                                           
  29.     Source: Florence Yohey, Tallmadge Grange, Summit County, OH           
  30.  
  31.     *** Recipe Via Compu-Chef (tm) ***
  32.  
  33.