PINEAPPLE MERINGUE PIE

Pineapple Meringue Pie image

Last recipe I plan to post to tonight folks as my warped sense of humor is really showing in the typing of this recipe. The pie shell reminders could actually be to myself at times! As easy to dive into a recipe at times & skip a vital step at the beginning. It was the typo I found on my hard copy that got me silly tonight. Any...

Provided by Penny Binker

Categories Pies

Number Of Ingredients 15

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Ingredients

HOT FILLING PART
1 c sugar
2 Tbsp cornstarch
1/8 tsp salt
20 oz can crushed pineapple, not drained
SECOND PART OF FILLING
3 egg, separated using yolks first...
the egg yolks total 3
1 Tbsp lemon juice
FOR THE MERINGUE
the egg whites total 3
1/4 tsp cream of tartar
6 Tbsp sugar
EMPTY BUT NOT FOR LONG:
1 9-inch pie shell, baked

Steps:

1. Must pre-bake your pie shell, if you didn't notice this in the list of ingredients.
2. In a LARGE saucepan, combine the Sugar, Cornstarch, & Salt into the Pineapple until blended. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat.
3. Gradually stir in 1 CUP OF THE HOT FILLING into the Egg Yolks (this will assure the yolk doesn't start cooking. think it is called tempering the egg yolk. as in do not add the yolks to the hot mixture but add some of the hot mixture to the egg yolks). Return ALL to the saucepan, stirring constantly. (i love my typos at times, as my hard copy I typed says SITTING CONSTANTLY instead of stirring constantly. Choice is yours, folks!
4. Bring to a gentle boil, cook & stir, you can sit but stir please, for 2 minutes. Remove from heat & stir in the Lemon Juice. Keep warm, must mean the filling not the cook. But stay warm any way this winter.
5. Gently reminding you, if you haven't pre-baked the pie shell, you might want to consider it now.
6. In a mixing bowl, beat the Egg Whites & Cream of Tartar on MEDIUM SPEED until soft peaks form. Gradually beat in the Sugar, 1 Tablespoon at a time on HIGH until stiff peaks form.
7. NOTE: you could add 1 teaspoon Vanilla Extract to the Meringue when making it. Maybe added almost at the end of making it.
8. Pour HOT FILLING, yes, the keep it warm filling, into the pre-baked pie shell. Spread Meringue over hot filling, sealing edges to crust. (that will help in the meringue not shrinking going by recall).
9. Bake at 350 degrees F. for 15 minutes or until meringue is golden brown. Refrigerate leftovers.

*** Explore more Pineapple Meringue Pie Recipes »

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You're Furqan11

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This pie is a bit sweet for my taste, but I still enjoyed it. The filling is very flavorful and the meringue is perfectly cooked.

Rauf Gondal

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I love the way this pie looks. The golden brown meringue is so inviting.

Asghar Niazi

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This pie is perfect for a summer dessert. The pineapple filling is refreshing and the meringue topping is light and airy.

Rj jahangir

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I made this pie for a potluck and it was a huge hit. Everyone raved about how delicious it was.

Peri Boga

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This pie is a bit time-consuming to make, but it's worth the effort. The end result is a truly delicious dessert that will wow your guests.

Bereket Kasshe

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I've tried several different pineapple meringue pie recipes, but this one is by far the best. The filling is the perfect balance of sweet and tart, and the meringue is light and fluffy.