2 c Powdered sugar
1 Large egg
1 Stick margarine — softened
1/4 ts Vanilla
1/4 ts Salt
1 c Heavy cream
1/2 c Chopped nuts
1 c Drained pineapple
2 8-inch baked pie shells
Cream together powdered sugar and margarine. Add egg, salt and vanilla. Mix
until light and fluffy. Spoon mixture evenly into shells. Chill. Whip cream
until stiff. Blend in pineapple and nuts. Spoon on top of pie mixture and
chill thoroughly. ——————— Another recipe, submitted by Amy
Conrad of Enid, calls for a few changes in ingredients. Her’s calls for 2
eggs, 1/8 teaspoon salt, and an additional 1/2 cup powdered sugar, 1 cup
crushed pineapple, drained and 2 baked 9-inch pie
crust. Mixing instructions are the same. ——————— Marie
Heinrich’s recipe calls for 1 cup whipped cream instead of the heavy cream
and 1 9-inch baked pie crust.
Yields
2 Servings