Desserts
Pineapple Meringue Pie
My mother loved this pie. Every time we visited my grandmother, she made sure to have one ready. Any leftovers should be refrigerated.
![Pineapple Meringue Pie on a White Plate](https://mychefstoolbox.com.au/wp-content/uploads/2024/07/Pineapple-Meringue-Pie-1280x853-1-1024x682.webp)
Ingredients
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 (20 ounce) can crushed pineapple, undrained
- 3 eggs, separated, divided
- 1 tablespoon lemon juice
- 1/4 teaspoon cream of tartar
- 6 tablespoons white sugar
- 1 (9 inch) baked pastry shell
Directions
- Pre-heat the oven to 350 degrees F (177 degrees C).
- In a large pan, combine 1 cup of sugar, cornstarch and salt. Mix pineapple juice and sugar until well combined. Bring to a rolling boil, then cook and stir for about 2 minutes until the mixture thickens. Remove from heat.
- Pour 1 cup of the hot filling into a bowl with egg yolks. Stirring constantly, add the filling to the pan. Bring mixture to a gentle simmer; cook for 2 minutes, stirring constantly. Remove from heat. Add lemon juice to warm.
- In a large bowl, beat the egg whites with cream of tartar to make meringue until soft peaks appear. Beat remaining 6 tablespoons of sugar slowly, 1 tablespoon at time, with high speed until stiff peaks are formed.
- Filling should be poured into the shell. Spread meringue on top of the filling and seal edges.
- Bake the meringue in a preheated, hot oven for 15 minutes or until it is golden brown. After cooling on a rack, refrigerate the meringue for 3 hours.
![Pineapple Meringue Pie on a White Plate](https://mychefstoolbox.com.au/wp-content/uploads/2024/07/Pineapple-Meringue-Pie-1280x853-1-300x300.webp)
Pineapple Meringue Pie
My mother loved this pie. Every time we visited my grandmother, she made sure to have one ready. Any leftovers should be refrigerated.
Ingredients
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 ounce can crushed pineapple (undrained)
- 3 eggs (separated, divided)
- 1/4 teaspoon cream of tartar
- 6 tablespoons white sugar
- 1 (9 inch) baked pastry shell
Instructions
- Pre-heat the oven to 350 degrees F (177 degrees C).
- In a large pan, combine 1 cup of sugar, cornstarch and salt. Mix pineapple juice and sugar until well combined. Bring to a rolling boil, then cook and stir for about 2 minutes until the mixture thickens. Remove from heat.
- Pour 1 cup of the hot filling into a bowl with egg yolks. Stirring constantly, add the filling to the pan. Bring mixture to a gentle simmer; cook for 2 minutes, stirring constantly. Remove from heat. Add lemon juice to warm.
- In a large bowl, beat the egg whites with cream of tartar to make meringue until soft peaks appear. Beat remaining 6 tablespoons of sugar slowly, 1 tablespoon at time, with high speed until stiff peaks are formed.
- Filling should be poured into the shell. Spread meringue on top of the filling and seal edges.
- Bake the meringue in a preheated, hot oven for 15 minutes or until it is golden brown. After cooling on a rack, refrigerate the meringue for 3 hours.