This pie sounds great, but I have never made meringue before. Do you have to use real eggs, or can you buy egg whites at the store? I thought I had seen egg whites next to egg beaters in the dairy section, but maybe not. Thanks!
Carole in GA Co-leader, Christians Maintaining Weight Loss Co-leader, Christian Bookworms
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I really really liked this pie! This reminds me of my Grandma Leona's pies! I wish she was alive so I could make it for her. It's for sure a vintage tasting meringue pie. Brought me right back to her 1950's kitchen table!
If there's a classic American dessert that attracts all eyes to the revolving glass case at the diner, it's got to be the meringue pie! The traditional version is lemon, but I made this one with my pineapple-loving grandkids in mind! Meringue is somewhat mysterious, all that fluff from just a few egg whites, but it's also hard to resist.
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix 1 (4-serving) package JELL-O sugar-free lemon gelatin 2 cups (two 8-ounce cans) crushed pineapple, packed in fruit juice, drained, and 1/2 cup liquid reserved 1/2 cup water 1 (6-ounce) Keebler graham cracker piecrust 6 egg whites 6 tablespoons Splenda granular 1 teaspoon coconut extract 2 tablespoons flaked coconut
Preheat oven to 425 degrees. In a medium, saucepan, combine dry pudding mix and dry gelatin. Add reserved pineapple liquid, water, and pineapple. Mix well to combine. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Spoon pineapple mixture evenly into piecrust. In a large bowl, beat egg whites with an electric mixer on HIGH until soft peaks form. Add Splenda and coconut extract. Continue beating on HIGH until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal edges of piecrust. Evenly sprinkle coconut over top. Bake for 6 to 8 minutes or until meringue starts to turn brown. Place pie plate on a wire rack and allow cool completely. Cut into 8 servings.
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