Pineapple Meringue Pie

1. 1

   Beat egg whites until frothy.

2. 2

   Add salt and cream of tartar. Beat until stiff.

3. 3

   Add sugar gradually with tablespoon and beat until very stiff.

4. 4

   Turn into greased 9-inch pie plate.

5. 5

   Bake 1 hour at 275u00b0.

6. 6

   Cool.

7. 7

   When cool, cut off top with sharp knife.

8. 8

   Fill with 1/2 pint cream, whipped, into which has been folded 1 small can of drained crushed pineapple.

9. 9

   Put top back on in jigsaw puzzle fashion.

10. 10

    Sprinkle with powdered sugar and refrigerate for several hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.