Pineapple Meringue Pie
Description
This pineapple meringue pie recipe is a tropical variation on a standard that combines a sweet, tangy pineapple filling with a light meringue topping.
Ingredients
•
1 cup white sugar
•
2 tablespoons cornstarch
•
1/8 teaspoon salt
•
1 (20 ounce) can crushed pineapple, undrained
•
3 eggs, separated, divided
•
1 tablespoon lemon juice
•
1/4 teaspoon cream of tartar
•
6 tablespoons white sugar
•
1 (9 inch) baked pastry shell
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
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.
3
Place egg yolks in a bowl; gradually stir in 1 cup pineapple mixture. Stir yolk mixture into pineapple mixture in the saucepan, stirring constantly. Bring to a gentle boil; cook, stirring constantly, for 2 minutes. Remove from heat. Stir in lemon juice and keep warm.
4
Beat egg whites and cream of tartar in a glass, metal, or ceramic bowl with an electric mixer until soft peaks form; beat in 6 tablespoons sugar, 1 tablespoon at a time, on high speed until meringue forms stiff peaks.
5
Pour hot filling into pastry shell; spread meringue over filling, sealing edges to crust.
6
Bake in the preheated oven until meringue is golden, about 15 minutes. Cool on a wire rack for 1 hour, then refrigerate before cutting, at least 3 hours.