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Mai Tai Pie

Source of Recipe

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Recipe Introduction

Served in a local Polynesian restaurant in the 60's...this is a nice summer dessert ,worth the extra effort with a meringue topping.. 1 baked 9" pie shell with fluted rim

Filling:
20 oz can crushed pineapple, undrained
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp. salt

Cook over moderate heat stir and boil until thick. Beat 5 egg yolks lightly with a fork and stir in a small amount of cooked mixture. Gradually stir into the pineapple mixture. Cook for 1 minute longer over low heat, stirring briskly. Remove from heat. Blend in:

1/4 cup light rum
1 Tab butter
1/2 tsp grated lime peel
1 tsp fresh lime juice

In a separate bowl beat:
5 egg whites stiff

Add:
2/3 cup sugar

Gradually until stiff peaks... Fold 1 cup egg white mixture into rum mixture and pour into pie shell.
cover with remaining meringue and seal to the edges. Bake at 350 degrees for 10 to 15 minutes or until lightly browned, cool and serve...