Angel Pie
Ingredients:
1 cup crushed pineapple
sugar
¾ teaspoon salt
6 tablespoons cornstarch
3 egg whites
1 pie shell (8 inch), baked
½ pint whipping cream, whipped
¼ cup finely chopped pecans
Directions:
Combine pineapple with 1 cup sugar and salt in saucepan. Bring to a boil, stirring constantly. Blend cornstarch with ½ cup cold water in small bowl. Add to pineapple mixture. Cook until clear and glossy, stirring constantly. Set aside to cool.
Beat egg whites until stiff. Fold in 2 tablespoons sugar. Fold egg whites into pineapple mixture. Spoon into pie shell. Top with whipped cream and pecans. Chill before serving.
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