1/2 cup sugar
4 tbsp flour
1/2 tsp salt
1 cup orange juice
1 tbsp lemon juice
3 egg yolks, beaten
1 tsp butter
1/2 cup drained crushed pineapple
1 Graham Cracker Pie Shell
Marshmallow Meringue (recipe follows)
1/2 cup moist shredded coconut
Mix sugar, flour and salt together in top of double boiler. Add fruit juices and cook for 10 minutes, stirring occasionally.
Add slowly to egg yolks, return to heat and cook 3 minutes, stirring constantly. Remove from heat; add butter and pineapple. Cool and pour into pie shell.
Cover with meringue, sprinkle with coconut and proceed as directed (see meringue recipe). Makes 1 (9-inch) pie.
1/2 lb marshmallows
1 tbsp milk
2 egg whites
1/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
Heat marshmallows and milk together, folding over until marshmallows are half melted. Remove from heat and continue folding until mixture is smooth and fluffy.
Beat egg whites, add sugar gradually and continue beating until stiff and smooth. Add salt and vanilla. Blend into marshmallow mixture and spread over pie.
Bake in very hot oven (450) about 1 minute or until light brown.
Meringue for 1 (9-inch) pie.