Christmas Recipes

Pineapple Meringue Pie


1 c. plus 6 Tbs. sugar, divided
2 Tbs. cornstarch
1/8 tsp. salt
1 can (20 oz.) crushed pineapple, undrained
3 eggs, separated
1 Tbs. lemon juice
1/4 tsp. cream of tartar
1 pastry shell (9"), baked


In a saucepan, combine 1 c. sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Gradually stir 1 cup hot filling into the egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in lemon juice. Keep warm. For meringue, in a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 Tbs. 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 wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers.

Makes 6-8 Servings

Added On: 2008-06-10
Submitted By: Staff
Filed under the following categories:
¬ Pie ¬ Pineapple ¬ Dessert

This recipe has not been rated or commented on