Pineapple Pie

Ingredients

• 1 Small can grated pineapple
• 1 tablespoon melted butter
• 4 tablespoons cornstarch
• 4 cups water
• 4 cups sugar
• 3 eggs
• 2 lemons

Method

1. 1

   Put water, butter, and sugar in double boiler.

2. 2

   Whip yolks, add cornstarch, boil, then cool and put in crust with beaten whites on top.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 21. The excerpt below is the record exactly as published.

Pineapple Pie. 1 Small can grated pineapple, 1 tablespoon melted butter, 4 tablespoons cornstarch, 4 cups water, 4 cups su- gar, 3 eggs, 2 lemons. Put the water, butter and sugar in double boiler, whip yolks, flour or cornstarch, boil, when coo! put in crust, beaten whites on top. MRS. MARY E. PACE. | Caramel Pie. 1 cup brown sugar, 1 cup water, 14 cup butter, heat these together, 2 eggs mixed with 2 tablespoons flour and 4 tablespoons milk. Vanilla. When first three are heated put in the milk, then eggs and flour. Beat with eggbeater until thick. MRS. A. M. BHLY. Orange Cream Pie. 14 cup sugar, 1 cup cold water, yolks of 2 eggs well beaten, juice and rind of one large orange, 2 tablespoons cornstarch or flour, pinch of salt. Mix all together stirring care- fully to avoid lumps. Cook in double boiler until thick and add 1 teaspoon butter and 3 tablespoons sweet cream. Pour into baked crust. Beat whites to a stiff froth, add 2 tablespoons sugar, 14 teaspoon lemon juice, spread on when pie is cool and brown in oven. MRS. J. B. MIDDLETON. ‘ Cream Pie. 114 cups milk, 4 tablespoons sugar, pinch of salt. ‘Heat all in double boiler. 4 tablespoons cornstarch wet in a little milk and add to hot mixture. Let cook until thickens, remove from fire and whip in yolk of egg. Pour into baked crust and put whipped cream flavored with lemon on top. é MRS. FAUSETT. Lemon Pie. 3 eggs, juice and grated rinds of 2 lemons, 2 cups sugar

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