Ingrients & Directions
3 tb Cornstarch
2 c Pineapple juice
1 c Sugar
1/8 ts Salt
2 c Crushed pineapple
4 Egg whites
PIE SHELL
Chocolate Petal Crust
Source: Hershey’s cookbook
mix cornstarch with a little of the juice until smooth. |Combine in a
saucepan with the rest of the juice, 1/2 cup sugar and salt.
Cook, stirring constantly, until thick.
Stir in pineapple and cool. Beat egg whites until stiff. Add remaining
sugar and fold into pineapple mixture. Fill pie shell. Serve well chilled
(no bake)
Yields
1 Servings