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Pineapple cream pie

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    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...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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