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Pineapple Meringue Pie on a White Plate

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.
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Prep Time 20 minutes
Cook Time 30 minutes
4 hours
Total Time 4 hours 50 minutes
Course Dessert
Cuisine American
Servings 8

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.