Re: Pies & Pastries
Pineapple Pie
2 C. sifted powdered sugar
1 stick margarine or butter, softened
2 large eggs(see Note)
1/8 tsp. salt
1/4 tsp. vanilla extract
2 baked 9-inch pastry piecrusts
1 C. heavy cream
1/2 C. sifted powdered sugar
1 C. crushed pineapple, well drained
1/2 C. chopped pecans
If you concerned about using raw eggs, please use imitation eggs such as eggbeaters.
Cream 2 cups powdered sugar and butter with electric mixer. Add eggs, salt and vanilla. Beat until light and fluffy. Spread mixture evenly into baked piecrusts. Chill.
Whip cream until stiff. Blend in powdered sugar. Fold in pineapple and pecans. Spread mixture on top of filling and chill thoroughly.
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