Hawaiian Alaska

Pillsbury Bake-Off® Contest 17, 1966
Mrs. Phyllis Lidert ~ West Covina, CA

Crust

• 1/3 cup plus 1 tablespoon cold water
• 3/4 cup shortening
• 1 teaspoon salt*
• 2 cups Pillsbury BEST® Flour (Regular, Instant Blending or Self Rising*)

Filling

• 1 (3-oz.) pkg. cream cheese
• 3 egg yolks (reserve whites for Meringue)
• 4 teaspoons sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup finely chopped walnuts

Pineapple

• 1 (1 lb. 4 1/2-oz.) can (10 slices) pineapple slices, well drained

Meringue

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/3 cup sugar

Heat oven to 450°F. Combine ingredients in mixer bowl. Mix at lowest speed of mixer until dough begins to form. Shape into a firm ball; flatten. Flour generously on both sides, roll out on floured surface to 1/8-inch thickness. Cut into ten rounds, 4 inches in diameter. (An empty 1-lb. coffee can may be used as a cutter.) Place on ungreased cookie sheets. Prick with fork. Bake at 450°F. for 8 to 10 minutes. Cool on cookie sheet about 5 minutes.

In mixing bowl, combine cream cheese, egg yolks, sugar and vanilla extract; beat until smooth. Stir in walnuts.

Place pineapple slice on each baked pastry round. Place tablespoon filling in center of pineapple. Bake at 400°F. for 3 minutes.

While hot, cover with Meringue. Bake 8 to 10 minutes longer.

Meringue: Beat 3 egg whites and 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/3 cup sugar; continue beating until meringue stands in stiff peaks.

Makes 10 servings