Best 5 Pineapple Meringue Pudding Recipes

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Pineapple meringue pudding is a classic dessert that is easy to make and always a crowd-pleaser. With its creamy filling, sweet pineapple chunks, and fluffy meringue topping, this pudding is a perfect balance of flavors and textures. Whether you're looking for a special treat to serve at your next dinner party or a simple dessert to enjoy on a weeknight, pineapple meringue pudding is sure to hit the spot.

Let's cook with our recipes!

PINEAPPLE MERINGUE PUDDING



Pineapple Meringue Pudding image

My mother's recipe.

Provided by Patty Hern

Categories     Desserts     Frostings and Icings

Time 45m

Yield 6

Number Of Ingredients 11

⅓ cup cornstarch
.66 cup white sugar
½ teaspoon salt
3 cups hot milk
3 egg yolks
1 ½ teaspoons grated orange zest
2 cups pineapple chunks
½ (16 ounce) package vanilla wafers
3 egg whites
⅓ cup white sugar
¼ teaspoon salt

Steps:

  • Combine cornstarch, 2/3 cup sugar and 1/2 teaspoon salt in top of double boiler over simmering water. Pour in hot milk, stir and cover and cook, stirring occasionally, 10 minutes, or until thick. Beat egg yolks in separate bowl. Pour a little of hot milk mixture into egg yolks, and stir to combine. Pour egg mixture back into rest of milk mixture and stir well. Cook 2 minutes more, stir in orange zest, and remove from heat and let cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Layer vanilla wafers, cooled pudding and pineapple in six ovenproof serving dishes or large ramekins. In large bowl, whip egg whites with 1/3 cup sugar and 1/4 teaspoon salt until stiff peaks form. Top puddings with egg white mixture.
  • Bake 15 minutes, until meringue is golden brown. Let cool and chill in refrigerator until serving.

Nutrition Facts : Calories 476.7 calories, Carbohydrate 85.2 g, Cholesterol 112.2 mg, Fat 11.9 g, Fiber 1.5 g, Protein 9.1 g, SaturatedFat 4.2 g, Sodium 488.1 mg, Sugar 50.8 g

DELECTABLE SOUTHERN BANANA-PINEAPPLE PUDDING



Delectable Southern Banana-Pineapple Pudding image

This recipe is very similar to the "Real 'Down-Home' Southern Banana Pudding" that I posted recently. The differences are that pineapple is added to the mix and that the filling recipe is altered slightly. This is my own recipe based on a family recipe for banana pudding. I'm confident that you'll enjoy it.

Provided by AlSwilling

Categories     Dessert

Time 2h15m

Yield 1 pudding, 9 serving(s)

Number Of Ingredients 14

1 (12 ounce) box vanilla wafers
4 large bananas
2 (16 ounce) cans crushed pineapple
3 tablespoons all-purpose flour
2/3 cup sugar
3 large egg yolks
1 1/2 cups evaporated milk
3/4 cup water
3/4 cup pineapple juice
1 teaspoon vanilla extract
3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • WAFER-BANANA-PINEAPPLE PREPARATION:.
  • Preheat oven to 350 degrees F.
  • Open cans of pineapple. Drain the pineapple and reserve 3/4-cup of the juice.
  • Slice the bananas crosswise into 1/4" thick round slices.
  • In a large, oven safe bowl, or in an 8x8x2-inch pan or glass baking dish, line the bottom and sides with a layer of vanilla wafers.
  • On top of the layer of wafers, place one layer of bananas.
  • Add another layer of vanilla wafers, then a layer of pineapple.
  • Repeat layering pattern to 1/4 to 1/2 inch below the dish's rim. If using an 8x8x2-inch baking dish, there may not be room for two layers of pineapple. If not, combine pineapple and banana on the last banana layer.
  • THE FILLING:.
  • Separate the eggs, being careful not to nick the yolks. Reserve the egg whites and set aside.
  • Combine evaporated milk and water.
  • In a large sauce pan, mix flour, sugar, and egg yolks until well blended.
  • Mix in milk slowly, stirring constantly.
  • Stir in reserved pineapple juice.
  • Place pan on the range eye and bring the mixture to a boil over medium-high heat, stirring constantly.
  • As soon as mixture reaches boiling point, reduce heat to medium, stirring constantly until desired thickness is achieved. Filling should be thick but pourable. Thickening will happen quickly.
  • NOTE: Due to the reaction caused by the pineapple juice, the filling may or may not thicken before it reaches the boiling point, so pay close attention as the filling begins to heat up and approaches boiling.
  • Remove from heat as soon as desired thickness is achieved.
  • Stir in vanilla extract.
  • Immediately pour over wafer-banana-pineapple layers, jiggling the dish to ensure that filling covers all layers and there are no air pockets.
  • THE MERINGUE:.
  • TIP - If you do not have cream of tartar, you can use 1/2 tsp of lemon juice as a satisfactory substitute. 1/4 tsp lemon juice = 1/8 tsp cream of tartar.
  • TIP - Cold egg whites will not yield as much volume as room temperature egg whites and will take longer to peak.
  • Beat room-temperature egg whites with vanilla and cream of tartar until soft peaks form.
  • Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
  • Spoon meringue over banana pudding, smoothing the top and sealing it to the edge of the bowl or baking dish.
  • Bake at 350 degrees for 12-15 minutes, or until meringue is golden.
  • Cool to room temperature or chill in refrigerator for 2 to 3 hours before serving.
  • Banana pudding's flavor is best the day after it is made.
  • Makes 9 servings.

Nutrition Facts : Calories 485.6, Fat 12.4, SaturatedFat 4.4, Cholesterol 82.1, Sodium 183.8, Carbohydrate 89, Fiber 3.2, Sugar 47.4, Protein 8

PINEAPPLE MERINGUE TART



Pineapple Meringue Tart image

Light and refreshing pineapple tart with a shortbread crust. This was my childhood favorite (almost 60 years ago)! Everyone loves this dessert! Serve with whipped cream if desired.

Provided by Irishike46

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 16

Number Of Ingredients 8

2 cups all-purpose flour
1 cup unsalted butter, softened
3 tablespoons white sugar
1 ¼ cups white sugar
1 cup crushed pineapple in juice
2 tablespoons cornstarch
1 tablespoon water
4 egg whites

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine flour, butter, and sugar in a stand mixer fitted with the paddle attachment. Beat together until a soft dough forms. Press dough over the bottom and up the sides of a 9x12-inch baking pan.
  • Bake in the preheated oven until edges are light golden, 20 to 25 minutes.
  • While crust is baking, bring sugar and crushed pineapple to a boil in a small saucepan. Mix cornstarch with water and stir into the pineapple filling. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly.
  • While filling is cooling, beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add slightly cooled pineapple mixture; whip on low speed until just combined. Give filling 1 more stir to ensure it is evenly mixed.
  • Pour filling into the baked crust. Return to the oven and bake until the topping is slightly golden brown, about 10 minutes. Cool before cutting into squares.

Nutrition Facts : Calories 245 calories, Carbohydrate 33.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 7.3 g, Sodium 16 mg, Sugar 20.2 g

MERINGUE TOPPED PINEAPPLE DESSERT



Meringue Topped Pineapple Dessert image

Make and share this Meringue Topped Pineapple Dessert recipe from Food.com.

Provided by QueenJellyBean

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 14

1 cup butter
1/2 cup sugar
3 egg yolks
1/2 cup sour cream
2 1/2 cups flour
1 teaspoon baking powder
3 tablespoons flour
2 egg yolks
2 (8 ounce) cans crushed pineapple, undrained
1 teaspoon vanilla
5 egg whites
1/2 cup powdered sugar
1 teaspoon vanilla
1/2 cup walnuts, finely chopped

Steps:

  • For the crust, in a large bowl cream butter and sugar. Add egg yolks and sour cream, mix well. Combine flour and baking powder; gradually add to creamed mixture. Press into greased 13x9 baking pan; set aside.
  • For the filling, in a small saucepan, combine the flour, egg yolks and pineapple. Cook and stir over medium heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat and add the vanilla. Pour over the crust and bake in a 350 degree oven for 30 minutes.
  • For the topping, small mixing bowl, beat egg whites until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form. Spread over hot hot filling, sealing edges to the pan. Sprinkle with walnuts. Bake 15 minutes longer or until golden brown. Cool on wire rack for 1 hour and then refrigerate.

Nutrition Facts : Calories 295.6, Fat 16.9, SaturatedFat 8.9, Cholesterol 92.7, Sodium 128.5, Carbohydrate 31.7, Fiber 1, Sugar 14.3, Protein 5.1

PINEAPPLE MERINGUE PIE



Pineapple Meringue Pie image

One of my dad's favorite pastimes was making this pie. You never left his house without a pie or two to take home with you.-Lyn Benedict, Dexter, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 8

Dough for single-crust pie
1 cup plus 6 tablespoons sugar, divided
2 tablespoons cornstarch
1/8 teaspoon salt
1 can (20 ounces) crushed pineapple, undrained
3 large eggs, separated
1 tablespoon lemon juice
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice. Keep warm., For meringue, in a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Pour hot filling into crust. Spread meringue over hot filling, sealing edge to crust., Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 383 calories, Fat 13g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 220mg sodium, Carbohydrate 63g carbohydrate (45g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • To make the perfect meringue, make sure the egg whites are at room temperature and free of any traces of yolk. Whip the egg whites gradually, starting at low speed and increasing to high speed as they begin to foam. Continue whipping until stiff peaks form.
  • When folding the meringue into the pineapple mixture, use a gentle folding motion to prevent the meringue from deflating. Fold until just combined.
  • Bake the pudding in a water bath to prevent the top from browning too quickly and to ensure that the pudding cooks evenly throughout.
  • Allow the pudding to cool completely before serving. This will help the pudding to set and firm up.
  • Serve the pudding with fresh fruit, whipped cream, or ice cream for a delicious and refreshing dessert.

Conclusion:

Pineapple meringue pudding is a classic dessert that is both delicious and easy to make. With its creamy custard filling, fluffy meringue topping, and sweet pineapple flavor, this pudding is sure to please everyone at your table. Follow these tips to make the perfect pineapple meringue pudding every time.

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