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Pineapple cream pie

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    by Gary Duke at Alley Oops 1 pound shrimp, cooked and peeled and tails removed Cajun or Blackening seasoning 8 in flour tortillas Sauce: 8 ounces sour cream 2 or 3 tablespoons chipotle in adobe sauce Salsa: 1 ear of corn, cooked and cut off the cob 1 large tomato, diced 1 or 2 fresh jalapeno's, seeded and diced fine 1 bunch cilantro, divided, use half for the salsa and the other half to top off your tacos 1 avocado, diced salt and pepper 1. Heat shrimp in a skillet and season with Cajun seas...More >>
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Recipe from Rebecca Taylor of Georgia

9 inch graham cracker crust

Filling:
1/3 to 1/2 cup sugar
1/4 cup flour
1/2 teaspoon salt
2 1/2 cups crushed pineapple, undrained
1 cup sour cream
1 Tablespoon orange extract
2 egg yolks, slightly beaten

Meringue:
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

Combine sugar, flour, and salt in medium saucepan. Stir in pineapple, sour cream and orange; cook over medium heat, stirring until mixture comes to boil. Cook 2 minutes. Stir 1/2 cup of cooked mixture into beaten egg yolks; return filling/egg yolk mixture to remaining filling. Cook for 2 minutes more, stirring constantly. Cool slightly. Spoon filling into crust.

Make meringue by beating egg whites with cream of tarter until soft peaks form. Add sugar gradually, beating until stiff peaks form. Spread over pie filling; seal edges.

Bake at 350 degrees for 12-15 minutes until golden brown.

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