RETHA MALONE'S PINEAPPLE CREAM PIE
Mrs. Judy Jackson was a bonus surprise when I last visited family over Spring Break in Paris, Texas. She brought this wonderful pie that was her mother's recipe for dinner and everyone fell over it like a pack of wolves. Family recipes handed down are the best, and when people share those memories of loved ones, it's all the...
Provided by S P
Categories Pies
Time 35m
Number Of Ingredients 8
Steps:
- 1. First we pay tribute to the maker of the recipe. Thank you Retha Malone.
- 2. Cook pie crust in oven for directions for a cream pie. Set aside to cool and fill.
- 3. Meanwhile:
- 4. Separate egg yolks from egg whites.
- 5. In a saucepan, combine the sugar, flour, milk and egg yolks. Cook on medium heat until the mix starts to thicken. Add the crushed pineapple, margarine and vanilla.
- 6. Pour the mixture into the pie crust.
- 7. Meringue:
- 8. Beat the egg whites until they form peaks. "You could turn the bowl upside down and it wouldn't fall out." Add 1/2 sugar and beat until smooth.
- 9. Spread the meringue over the pie...make pretty swirls and cook at 350 until meringue has a lovely brown tint.
- 10. Cool and serve.
- 11. Judy and Me.....Thanks for your mom's recipe....You are lovely lady and I can't wait to see you again.
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