This pie is almost like a lemon meringue pie, but made with pineapple instead of lemon.
She is what I remember the most.
She made sure that every meal included something that everyone liked.
Credit:Greg DuPree, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
That salad is a family favorite to this day.
But, there was always leftover pineapple juice from that huge tin can.
That is what she (and now I) use to make ourpineapplejuice pies.
She passed down her recipe to my mother-in-law, Marie Smith Casey, who entrusted it to me.
And, I will pass the recipe down to my daughters and granddaughters.
Beat yolks; whisk into sugar mixture.
Add pineapple juice gradually, and cook until thick.
Beat egg whites, granulated sugar, and cream of tartar until stiff peaks form.
Spread meringue over filling.
Bake at 350F until browned, 10 to 12 minutes.
Let stand at room temperature 1 hour before refrigerating until set, at least 4 hours.
Remove parchment paper and pie weights; bake until crust is lightly browned, about 5 more minutes.
