The Whistle Stop uses lard as the shortening, which makes for a very flaky crust, very easy to roll out. You can use Crisco, or a mixture of vegetable shortening and butter, or use prepared pie crusts.

Pie crust:

1½ cups flour

½ teaspoon salt

½ cup lard

¼ cup cold water

Pineapple filling:

1 cup sugar

½ heaping cup flour

¼ teaspoon salt

2 cups milk

5 egg yolks, lightly beaten

1 teaspoon vanilla

1 teaspoon butter

16-ounce can crushed pineapple, drained

Meringue:

8 tablespoons granulated sugar

1 tablespoon cornstarch

½ cup water

3 egg whites

1/8 teaspoon salt

1 teaspoon vanilla

Heat oven to 350 degrees.

To make the crust: In a bowl, stir flour and salt together, and cut in lard until the mixture is grainy, with pieces the size of a BB to the size of a pea. Stir in water to form a ball, wrap in plastic wrap, and let sit in the refrigerator for 30 minutes or so.

Roll out to fit a 9-inch pie pan. Trim and crimp edges. Prick bottom all over, line with aluminum foil and weigh down with dried beans or pie weights. Bake until it begins to turn a light golden brown, 20 minutes or more. Remove foil and weights, return to oven, and bake another 10 minutes, until lightly browned. Set aside to cool.

To make filling: Combine sugar, flour, salt and milk together in the top of a double boiler set over boiling water. Stir frequently so it will not get lumpy. When mixture thickens, add beaten egg yolks slowly and cook 10 to 15 minutes. Add vanilla and butter. Fold in drained pineapple.

Pour pineapple mixture into pie shell. Heat oven to 300 degrees.

To make meringue: Mix 2 tablespoons sugar with 1 tablespoon cornstarch and water in a microwaveable container or small saucepan. Heat to boiling, stirring constantly. Set aside to cool.

Beat egg whites with salt and vanilla. When stiff but not dry, add 6 tablespoons of sugar gradually, beating consistently. Slowly add cornstarch mixture; beating well as you do. Cover pie, touching all the edges of the crust with meringue.

Bake at 300 degrees until meringue is lightly browned, about 15 minutes. Meringue pies do not keep well; serve soon.

Serves 8.

Nutrition data per serving: 474 calories, 9 grams protein, 69 grams carbohydrate, 1 gram fiber, 18 grams fat, 323 milligrams sodium.

From A Passion for Ice Cream by Emily Luchetti

Makes 6 to 8 servings

Sugar Cone Crust

12 sugar cones, broken up

6 tablespoons (3 ounces) unsalted butter, melted

Key Lime Curd

6 large eggs yolks

2 large eggs

1 1/4 cups sugar

1 cup key lime juice (available at specialty shops)

1/8 teaspoon salt

1 cup whipping cream

Macadamia Nut Cream

3/4 cup whipping cream

1 tablespoon sugar

1/4 teaspoon vanilla extract

2/3 cup macadamia nuts, toasted and coarsely chopped

To make the crust: Finely grind the sugar cones in a food processor. Place them in a bowl with the butter and stir until combined. Press the crumbs into the bottom and sides of a 9-inch pie pan. Put in the freezer while you make the curd.

To make the curd: In a bowl, whisk together the egg yolks, eggs and sugar until combined. Whisk in the key lime juice and salt. Pour into a medium, heavy non-reactive sauce pan. Cook over medium-low heat, stirring constantly with a heat resistant plastic or wooden spatula until thick, about 8 minutes. The curd is done when you can briefly see the bottom of the pan as you stir it. Cool over an ice bath. Whip the cream until soft peaks form and fold it into the curd. Pour the key lime curd into the prepared pie shell. Freeze for at least 4 hours until hard.

To make the cream: In a bowl, whip the cream, sugar and vanilla extract until firm peaks form. Fold in the macadamia nuts.

To serve: Spread the cream over the top of the pie. Serve immediately.

The pie can be made and frozen up to 2 days ahead. Cover well with plastic wrap. The cream topping can be whipped and refrigerated up to 3 hours ahead. Just before serving, rewhip the cream slightly until firm and fold in the macadamia nuts.