Strawberry-pineapple custard

Yield: 8 Servings

Measure Ingredient
1½ cup Vanilla wafer crumbs
4 tablespoons Melted butter
3 \N Egg yolks; slightly beaten
1 can (8-oz) crushed pineapple; undrained
½ cup Sugar
2 tablespoons Lemon juice
⅛ teaspoon Salt
3 \N Egg whites
2 tablespoons Sugar
1 cup Cream; whipped
1 pack (10-oz) frozen strawberries; thawed
1 tablespoon Cornstarch
½ cup Water
1 pack (10-oz) frozen strawberries; thawed
1 tablespoon Cornstarch
½ cup Water

STRAWBERRY SAUCE

Combine crumbs and butter. Reserve ½ cup; press remaining crumbs in bottom of 10x6x2 dish. In saucepan, combine egg yolks, pineapple, ½ cup sugar, lemon juice and salt. Simmer, stirring, until mixture thickens and bubbles. Cover surface with waxed paper and cool. Beat egg whites until soft peaks form; gradually add 2 tablespoons sugar, beating to stiff peaks.

Fold egg whites and whipped cream into egg yolk mixture. Pour into crust.

Sprinkle with reserved crumbs. Cover and freeze. Cut in squares and serve with strawberry sauce. Strawberry-Sauce: In small saucepan, crush strawberries; blend in cornstarch. Add water. Cook and stir until bubbly.

Cook 1 minute. Strain. Chill to room temperature. Serve over pineapple custard.

MRS ALAN HIRSCH (MARY ANN)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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