Pineapple Meringue Pie

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 This was my mother's favorite pie. My grandmother was sure to make one each time we went to visit her. Refrigerate any leftovers.

Pineapple Meringue Pie


  • 1 cup white sugar  
  • 2 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 1 (20 ounce) can crushed pineapple, undrained
  • 3 large eggs eggs, separated, divided
  • 1 tablespoon lemon juice
  • ¼ teaspoon cream of tartar
  • 6 tablespoons white sugar  
  • 1 (9 inch) baked pastry shell


 Step 1

Preheat the oven to 350 degrees F (175 degrees C).

 Step 2

Combine 1 cup sugar, cornstarch, and salt in a large saucepan. Stir in pineapple and juice until blended. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat.

 Step 3

Place egg yolks in a bowl and gradually stir in 1 cup of hot filling. Add to the mixture in the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in lemon juice and keep warm.

 Step 4

Beat egg whites and cream of tartar for meringue in a bowl until soft peaks form. Beat in remaining 6 tablespoons sugar gradually, 1 tablespoon at a time, on high speed, until stiff peaks form.

 Step 5

Pour hot filling into the pastry shell. Spread meringue over the filling, sealing edges to crust.

 Step 6

Bake in the preheated oven until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; then refrigerate for at least 3 hours before cutting.


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