Instructions: Even before the rotary egg beater was invented in 1870, meringue tarts and crusts were popular. For a successful meringue crust, it is important to gradually beat in the sugar and allow the standing time in the oven after baking.

Heat oven to 275 degrees F. Line cookie sheet with brown or parchment paper. Draw 10-inch circle on paper. In small bowl, beat egg whites, cream of tartar and cinnamon until foamy. Gradually add 3/4 cup sugar 2 tablespoons at a time, beating continuously until sugar is dissolved and stiff peaks form. DO NOT UNDERBEAT. Spread 2/3 of meringue onto 10-inch circle on paper-lined cookie sheet. Using remaining 1/3 of meringue, spoon or pipe dollops around edge of circle.

Bake at 275 degrees F. for 30 minutes. Turn oven off; let meringue set in oven with door closed for 1 hour. Remove from oven; cool completely.

Carefully remove paper from meringue shell; place shell on serving plate.

In medium saucepan, combine 2/3 cup sugar and cornstarch. Stir in reserved pineapple liquid, orange juice and egg yolks. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute; remove from heat. Fold in pineapple, orange segments and banana slices. Spoon into meringue shell. Cool. Cover with plastic wrap; refrigerate 1 to 2 hours. To serve, sprinkle with nuts and coconut; cut into wedges.

TIP: The meringue shell can be made a day ahead. Cover loosely; store at room temperature.

HIGH ALTITUDE - Above 3500 Feet: No change.

Amount

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