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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
3/1/09 11:42 A

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You can use meringue powder, but I'm not sure if you can use eggwhites already made at the store like that, I've never tried it. I always just use real eggs, and use the whites.



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PIANO*LADY's Photo PIANO*LADY Posts: 8,967
3/1/09 9:56 A

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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
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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
2/27/09 8:42 P

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Not yet.

But, this was the best meringue I have made of her's. I can't wait to try it using the new tip!

I think it would be perfect for a diner style menu. Every diner I ever went to had a meringue pie on the menu! And this so reminds me of the ones my grandmother used to make!



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ITSRANDELLA's Photo ITSRANDELLA Posts: 344
2/27/09 8:28 P

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This would be perfect for my diner style menu!

Have you tried Jo's tip of adding cornstarch to the meringue yet? I haven't made a meringue pie lately to try it. but the next one I do, it will be this one!

"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
~Dr. Seuss


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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
2/27/09 11:33 A

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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!



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
2/27/09 11:25 A

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Pineapple Meringue Pie
JoAnna M. Lund

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.

Each serving equals:
HE: 1/2 Bread, 1/2 Fruit, 1/4 Protein, 3/4 Slider, 13 Optional Calories
****************************************
177 Calories, 5gm Fat, 5gm Protien,
28gm Carbohydrate, 264mg Sodium,
10mg Calcium, 1gm Fiber
****************************************
DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Fruit

"Make a Joyful Table, page 256."



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