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1/2 c. Sugar
1/4 c. Milk
1/8 tsp. Salt
5 T. Flour
1 1/2 c. Milk, scalded
3 Egg Yolks
1 tsp. M-K Cocoanut Flavor
1 can Pineapple, crushed and drained
1 9 inch Pie Shell, baked

Blend sugar, flour and salt with cold milk. Stir in the scalded milk. Cook on medium low heat, stirring to keep from scorching, until thick and cooked through so that there is no raw or starchy taste. Add beaten egg yolks slowly, stirring them in well, then cook 2 minutes longer. Remove from stove. Add M-K Cocoanut Flavor. Cool. (Pie filling will thicken a little as it cools). Pour into a previously baked pie shell. Place well drained, crushed pineapple in a layer over the filling. Cover top with meringue.

Meringue Topping

3 Egg Whites
5 T. Sugar
1/4 tsp. M-K Pure Vanilla Extract

Beat egg whites. Gradually add sugar once egg whites become frothy. In the final minutes of beating, add M-K Pure Vanilla Extract. A few shreds of cocoanut may be sprinkled on top. Brown in oven at 325° for 10 minutes.

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