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Pineapple Meringue Pie

Total Time

Prep: 30 min. + chilling Bake: 15 min. + cooling

Makes

8 servings

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

Ingredients

  • 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

Directions

  1. 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°.
  2. 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.
  3. 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.
  4. 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

1 piece: 383 calories, 13g fat (8g saturated fat), 100mg cholesterol, 220mg sodium, 63g carbohydrate (45g sugars, 1g fiber), 5g protein.

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