Lemon-Fruit Pie Recipe
Ingredients
| 1 lemon pie filling mix | ||
| Sugar | 1 1/4 Cup (16 tbs) | |
| Orange juice | 1 1/2 Cup (16 tbs) | |
| Eggs | 4 , separated | |
| 2 3 1/4-oz. packages | ||
| Pineapple juice | 1 1/2 Cup (16 tbs) | |
| Graham cracker crumbs | 1 2/3 Cup (16 tbs) | |
| Softened butter | 1/4 Cup (16 tbs) | |
| Shredded coconut | 1/2 Cup (16 tbs) | |
Directions
Mix lemon pie filling mix with 1/2 cup sugar and 1/2 cup orange juice in saucepan.
Add egg yolks; blend well.
Add remaining orange juice and pineapple juice.
Cook, stirring constantly, over medium heat for 5 to 7 minutes or until thickened; cool.
Mix graham cracker crumbs, butter and 1/4 cup sugar; press into 9-inch pie plate.
Bake at 375 degrees for 8 minutes; cool.
Pour filling into crust.
Beat egg whites until stiff but not dry, adding remaining sugar gradu- ally.
Pile meringue over filling; seal to edge of crust.
Sprinkle coconut on top.
Bake at 500 degrees for 4 to 5 minutes.
Chill for 2 to 3 hours.
Add egg yolks; blend well.
Add remaining orange juice and pineapple juice.
Cook, stirring constantly, over medium heat for 5 to 7 minutes or until thickened; cool.
Mix graham cracker crumbs, butter and 1/4 cup sugar; press into 9-inch pie plate.
Bake at 375 degrees for 8 minutes; cool.
Pour filling into crust.
Beat egg whites until stiff but not dry, adding remaining sugar gradu- ally.
Pile meringue over filling; seal to edge of crust.
Sprinkle coconut on top.
Bake at 500 degrees for 4 to 5 minutes.
Chill for 2 to 3 hours.
Chef
