Pineapple Sponge Pie

Name: Pineapple Sponge Pie
Ingredients: 3 large eggs,; Pastry for single-crust pie (9 inches); 3 tablespoons all-purpose flour; 1/2 teaspoon plus 1/8 teaspoon salt, divided; 1 cup sugar; 1 cup 2% milk; 1/4 cup lemon juice; 1 teaspoon grated lemon zest; 1 cup unsweetened pineapple chunks, drained and chopped; Fresh pineapple wedges and maraschino cherries, optional

10 ingredients

4 steps

Ingredients

3 large eggs,
Pastry for single-crust pie (9 inches)
3 tablespoons all-purpose flour
1/2 teaspoon plus 1/8 teaspoon salt, divided
1 cup sugar
1 cup 2% milk
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 cup unsweetened pineapple chunks, drained and chopped
Fresh pineapple wedges and maraschino cherries, optional

Directions

1

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Roll out pastry to fit a 9-in. pie plate; flute edges. Combine flour and 1/2 teaspoon salt; set aside.
2

In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in the milk, lemon juice and zest. Add dry ingredients; mix well. Stir in pineapple.
3

Beat egg whites and remaining salt until stiff peaks form; fold into filling. Spoon into pie pastry.
4

Bake at 400° for 10 minutes; lower temperature to 325° and bake 25-30 minutes longer or until top is puffed and lightly browned. Cool on a wire rack. Garnish with pineapple and cherries if desired. Refrigerate leftovers.