Pineapple Meringue Pie Recipe
Pineapple Meringue Pie Recipe photo by Taste of Home

Pineapple Meringue Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 1 cup plus 6 tablespoons sugar, divided
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 can (20 ounces) crushed pineapple, undrained
  • 3 eggs, separated
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cream of tartar
  • 1 pastry shell (9 inches), baked

Nutritional Facts

1 serving (1 slice) equals 332 calories, 9 g fat (4 g saturated fat), 85 mg cholesterol, 162 mg sodium, 61 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. 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.
  2. 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 pastry shell. Spread meringue over hot filling, sealing edges to crust.
  3. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Pineapple Meringue Pie in Taste of Home April/May 2003, p47

Nutritional Facts

1 serving (1 slice) equals 332 calories, 9 g fat (4 g saturated fat), 85 mg cholesterol, 162 mg sodium, 61 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Pineapple Meringue Pie

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jun. 24, 2014

I love it just the way it is. Sometimes I do the meringue and sometimes whipped cream.

MY REVIEW
Reviewed Apr. 8, 2014

Lets start with this, I don't do many reviews, but I just put this pie in the oven and ran over here to type this! I bought a pineapple on sale at the super market, didn't know what to do whit it and saw this pie, coupled with the fact that I had a crust in the freezer I was sold.

So the only changes I made were fresh pineapple, cut the sugar down by 1/4 cup per reviews (but I now feel I could have cut it in half), and doubled the lemon juice I used which was fresh too.

THIS WAS AMAZING!!!!!! I was licking the remainder of the unused filling from the pan... So yes I have not eaten the pie yet, but I have no doubt it will be amazing. Just the filing alone was out of this world! If I change my mind I will let you know, but I really don't see that happening!

MY REVIEW
Reviewed Mar. 23, 2013

I had this recipe from an old taste of home I had and somehow lost it! So glad I found the recipe on here again. I've made this recipe a few times just like it says, but one time I added a little coconut to the filling and it was SOOOOO yummy. So if you like coconut, try it. It gives you even more of a tropical taste. YUM!

MY REVIEW
Reviewed Jun. 26, 2012

I had never heard of pineapple pie until a friend mentioned fond memories of one from childhood. So, I had to look up a recipe to surprise her. She loved this and said it was perfect. This was so super easy to make, too, that I made another one for myself. This is quite delicious, though I will say that I think it is a tad too sweet for me and next time will cut the sugar in half in the pineapple mixture. Otherwise it is perfect and a great cool summer dessert.

MY REVIEW
Reviewed May. 9, 2012

ps: for those who are confused with cornstarch and cournflour; here's the good news. This works just fine when u add cornflour just the way the recipe calls for cornstartch; mixed with sugar and pineapple before starting to cook. I love this one!

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