Mai tai pie

Yield: 1 Servings

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

Refrigerate.

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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