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Sunshine Paradise Meringue Pie Recipe
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Canned crushed pineapple||8 Ounce (1 Can, Reserving Liquid)|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Egg yolks||2 , beaten|
|Canned mandarin orange segments||11 Ounce, drained|
|Banana||1 Medium, sliced|
|Macadamia nuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2401 Calories from Fat 592
% Daily Value*
Total Fat 70 g107.8%
Saturated Fat 20.1 g100.4%
Trans Fat 0 g
Cholesterol 370.2 mg
Sodium 186.9 mg7.8%
Total Carbohydrates 440 g146.6%
Dietary Fiber 16.2 g64.8%
Sugars 376.3 g
Protein 26 g51.1%
Vitamin A 27.6% Vitamin C 311.9%
Calcium 18.9% Iron 30.1%
*Based on a 2000 Calorie diet
Line cookie sheet with brown or parchment paper Draw 10-inch circle on paper In small bowl, beat egg whites, cream of tartar and cinnamon until foamy.
Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating continuously until sugar is dissolved and stiff peaks form.
DO NOT UNDERBEAT.
Spread 2/3 of meringue onto 10-inch circle on prepared cookie sheet Using remaining 1/3 of meringue, spoon or pipe dollops around edge of circle.
Bake at 275°F for 30 minutes.
Turn oven off; let meringue set in oven with door closed for 1 hour. Remove from oven; cool completely.
Carefully remove paper Place on serving plate.
In medium saucepan, combine 2/3 cup sugar and cornstarch.
Stir in reserved pineapple liquid, orange juice and egg yolks.
Cook over medium heat until mixture boils and thickens, stirring constantly.
Boil 1 minute; remove from heat Fold in pineapple, orange segments and banana slices.
Spoon into meringue shell.
Cover with plastic wrap; refrigerate 1 to 2 hours.
To serve, sprinkle with nuts and coconut; cut into wedges.