Recipe - Aunt Pegs Angel Pie

CRUST
4 Egg whites; stiffly beaten
One half teaspoon Cream of tartar

HALF OF FILLING
4 Egg yolks
1 tablespoon Lemon juice
One half cup Sugar
2 tablespoon Pineapple juice
Inside rind of pineapple;
grated (optional)

HALF OF FILLING
1 cup Whipping cream
1 tablespoon Sugar

To make crust beat egg whites stiff; add cream of tartar and spread.
Spread on a well greased and floured pie tin. Bake 20 minutes in a 275
degree oven and then 40 minutes at 300 degrees. Cool.

Make half of filling by combining egg yolks, lemon juice, sugar, pineapple
juice and grated pineapple rind, if desired. Cook for 8 minutes in a
doubleboiler.

To make the other half of filling whip cream and sugar. Spread half the
cream in cooled pie shell. Add the lemon mixture filling. Top with
remaining whipped cream. Chill pie. Serves 6 to 8.

Variation: Instead of lemon juice, pineapple juice and pineapple rind, use
One half cup chopped pecans, One half teaspoon vanilla and 1 package German sweet
chocolate.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.