Pineapple Meringue Pie
From The Central cook book, 1924
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 42. The excerpt below is the record exactly as published.
Pineapple Meringue Pie Mix one-half cup sugar, one-eighth teaspoon salt, two table- spoons cornstarch and slowly add one and one-half cups hot milk. Cook in double boiler until thick. (About thirty min- utes.) Pour into two egg yolks. Return to boiler and cook until egg thickens (three minutes). Cook and add one cup well drained crushed or grated pineapple, and half teaspoon vanilla. Pour into a baked crust and cover with a meringue made of two stiffly beaten egg whites and two tablespoons powdered sugar
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