It's All in the Spice

What You'll Need: 1 (20-ounce) can crushed pineapple in heavy syrup, drained (reserve 1 tablespoon syrup) 1 (8-ounce) container frozen whipped topping, thawed 1 / 2 cup chopped walnuts grated peel of 1 lemon 2 teaspoons lemon juice 1 (9-inch) prepared graham cracker pie crust What To Do: In a large bowl, combine pineapple, the reserved syrup, whipped topping, nuts, lemon peel, and lemon juice; stir until well blended then spoon into crust.   Cover and freeze 6 hours, or until firm. Let stand at room temperature 10 minutes before serving.

ingredients 2 cups sugar, divided 1/3 cup plus 1 tablespoon cornstarch, divided 1/4 teaspoon salt 1 1/2 cups cold water plus 1/3 cup cool water, divided 1/2 cup lemon juice 5 eggs, separated 2 tablespoons butter 1 to 3 teaspoons grated lemon peel One 9-inch pie shell, baked and cooled 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla Lemon peel twists, optional Mint leaves, optional directions Preheat the oven to 325 degrees F. In large saucepan , stir together 1 1/2 cups of the sugar, 1/3 cup of the cornstarch and the salt. Gradually stir in the 1 1/2 cups cold water and the lemon juice until smooth. In small bowl, beat egg yolks until well blended. Stir into sugar mixture until blended. Add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat. Stir in lemon peel. Pour hot filling into pie shell. In large mixing bowl at high speed, beat egg whites with cream ...