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Pineapple Meringue Pie

 Pineapple Meringue Pie
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
6-8 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling

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

Directions

  • 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 pastry shell. Spread meringue over hot filling,
  • sealing edges to crust.
  • 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.

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Pineapple Meringue Pie (continued)

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.