Mai tai pie

Yield: 1 Servings

Measure Ingredient
1 \N Whole 9 Inch Pie Crust
\N \N Filling:
1 cup Pineapple-Grapefruit Juice
1½ tablespoon Frozen Orange Juice Concentrate
3 tablespoons Cornstarch
6 tablespoons Sugar
¼ teaspoon Salt
2 \N Whole Egg Yolks; Beaten
2 \N Whole Egg Whites; Beaten
3 tablespoons Rum
½ cup Heavy Cream; Whipped
\N \N Topping:
½ cup Heavy Whipping Cream; Whipped With
1 teaspoon Frozen Orange Juice Concentrate
6 \N Whole Cherries; For Garnish

1. Combine juices, cornstarch, sugar and salt in a saucepan. 2. Cook until thickened, stirring constantly. 3. Stir a little of this hot mixture into egg yolks, then add this to remaining hot mixture, stirring constantly.

Cook 4 minutes over very low heat. 4. Cool mixture; add rum; beat until smooth. 5. Fold in whipped cream. 6. Fold in egg whites. 7. Pour into pie crust. 8. Top with the additional whipped cream. 9. Garnish with cherries.


NOTES : Very finest recipes

Recipe by: diane@...

Posted to recipelu-digest Volume 01 Number 241 by "Diane Geary" <diane@...> on Nov 10, 1997

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