Recipe - Party Rice-Pineapple Pie

1 cn (14 oz) Eagle Brand Milk
One half cup Lemon juice, (fresh if
available)
Rind of 1 lemon, grated fine
2 Egg yolks
1 cup Cooked rice
One half cup Chushed pineapple
1 Baked pie shell of graham
cracker crust
2 Egg whites, beaten
2 tablespoon Sugar

Blend milk, juice, rind and egg yolks. Fold in rice and pineapple. Pour
into pie crust of choice. Cover with meringue made by beating egg whites
until foamy, then adding sugar gradually. Beat until stiff but not dry.
Bake at 350° for 10 mins. or until brown. Chill well before serving.

Serving Ideas : This is good topped with whipped cream.

Recipe by: Melissa ScottMy Sister

Posted to TNT Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Jan 26, 1997.