OCR Text |
Show Pineapple Teams With Coconut in Tropical Angel Pie v ; -, ti Make it in advance for leisurely serving as desired. Make Mine Pie, especially when it's a light, fluffy Pineapple Angel Pie in a delicate meringue shell. While it looks glamorous, it is thrifty and not at all difficult to make. You'll like the delicate flavor and the eye appealing garnish of pineapple tidbits and ch? fries. This is a most attractive dessert that can be made at any time of the year ideal for a party luncheon or dinner. PINEAPPLE ANGEL PIE 2 egg whites teaspoon cream of tartar Few grains of salt cup sifted sugar 3 tablespoons shredded coconut Whip egg whites until 'foamy with rotary beater or electric mixer. Add cream of tartar and salt and whip until eggs stand in stiff, but not dry, peaks. Add , sugar, . 2 tablespoons at a time, beating well after each addition. Spread the glossy mixture over bottom and up sides to rim, but not out on rim, of greased 9-inch pie pan. Make it in soft fluffy swirls. Sprinkle with coconut." 1 cup whipping cream 1 tablespoon Rum or 1 teaspoon vanilla 1 No. 2 can (1 cups) pineapple tidbits, drained Bake in slow oven (275 degrees) about 45 minutes, until pale blonde color and dry. Cool, overnight if possible. Whip cream until very thick and fluffy, flavor with Rum oi vanilla extract. Spoon drainec pineapple into meringue shell Cover with whipped cream. Deco rate with pineapple and cherries as shown. Refrigerate for easier cutting. Serves 8. |