Pineapple Pie

Ann Dodd, F.H.S.

  • 3/4 cup sugar
  • 2 Tbsp cornstarch
  • 2 cup milk
  • 3 eggs
  • 1/2 stick oleo
  • 1/2 tsp. vanilla
  • 1 small can crushed pineapple, drained
  • 1/2 tsp. butter flavor

Combine yolks of eggs, sugar, cornstarch, and milk. Cook over moderate heat until thick. Add butter, flavor, and drained pineapple. Pour into baked pie shell. Top with meringue made from egg whites, 6 tablespoons sugar and 1 teaspoon vanilla.

Bake at 350° till brown.

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