3 eggs, separated
1 cup sugar
1/4 cup plus 1 tablespoon all purpose flour
1 small can crushed pineapple, undrained
1 small can Mandarin oranges crushed, half drained
1 teaspoon lemon juice
1/8 teaspoon salt
1 tablespoon butter
1 tablespoon water
1/4 teaspoon cream of tartar
3/4 teaspoon vanilla extract
1/4 cup plus 2 tablespoons sugar
1 baked 9 inch pastry shell
Beat egg yolks; combine yolks, sugar, flour, pineapple,oranges, lemon juice, and salt in top of double boiler; stir well.
Cook over boiling water, stirring constantly, until thickened.
Remove from heat; stir in butter.
Pour mixture into pastry shell.
Cream egg whites, water, cream of tartar, and vanilla extract in a mixing bowl; beat until foamy.
Gradually add sugar; continue beating until stiff peaks form.
Spread meringue over pie and seal edges carefully.
Bake at 400 degrees about 10 minutes or until lightly browned.
Cool. Refrigerate pie until chilled.
Hopefully I can get a picture of it cut tomorrow at the reunion.
DH loves Ho Ho's, Ring Dings, Devil dogs, yodels, Swiss rolls, Me,I don't like that white cream Yuck! Don't know if this going to the reunion or not?? At the moment it's waiting on the frosting!
Chocolate Ho-Ho Cake Recipe
1 box Moist chocolate fudge cake mix
1 cup Sugar
2/3 cup Vegetable shortening
1/2 cup Butter
5 oz.Evaporated milk
2 tsp.Vanilla extract
1 can chocolate frosting
Pan Type 9x13-inch pan
Prepare cake mix as directed on package in a 9x13-inch pan. Chill cake thoroughly.
Prepare filling mixture by creaming sugar, shortening, and butter. Stir in evaporated milk and vanilla. Cream till light and fluffy. Spread over chilled cake. Refrigerate until set.
Melt chocolate frosting in microwave 30 seconds (until runny). Pour over cake and spread. Let set in refrigerator.