Pineapple Pie

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Pineapple Pie

1 cup crushed pineapple, undrained

1 cup cold water

1/2 cup white sugar

1/8 teaspoon salt

3 tablespoons cornstarch

2 large eggs, separated

1 baked pie crust or graham cracker crust

Cool Whip

 

In a medium saucepan over medium heat, cook the pineapple, water, sugar, salt, cornstarch and egg yolks, stirring constantly

Once the mixture starts to boil, reduce the heat slightly and let the mixture cook until it has thickened. It should be about the texture of a very soft pudding

In a small bowl, beat the egg whites with a mixer until they are frothy and thick

Add the egg whites to the pineapple mixture while it is hot

Fold it in to mix

Pour the pie filling into the baked pie shell

Refrigerate the pie for at least 4 hours or overnight

Before serving, top the pie with Cool Whip

Slice and serve cold