Pineapple Meringue Pie
Submitted by HellsBells
Pineapple meringue pie with a cornstarch-thickened pineapple-lemon filling under tall, glossy peaks of beaten egg white. A bright, citrusy twist on the classic lemon meringue.
YIELD
8 servingsPREP
50 minCOOK
10 minREADY
60 minThink of pineapple meringue pie as the tropical cousin of lemon meringue. The cornstarch-thickened filling here trades half the lemon for crushed pineapple, but keeps the lemon zest and juice for the bright finish that makes the whole pie sing. Eight ounces of pineapple is enough to perfume the filling without making it watery, while the reserved juice forms the liquid base that the cornstarch sets into a glossy, sliceable layer.
Meringue lives or dies on the sugar. The recipe walks you through the right method: room-temperature whites, clean and chilled bowl, sugar added two tablespoons at a time, and the rub-it-between-fingers test for grit. Underbeaten or undissolved sugar shows up as moisture beads on the surface within an hour. The other detail that matters is sealing: spread the meringue right to the edge of the crust so it grips the rim. Without that seal, the topping pulls away and shrinks into a sad little raft.
Pro Tips
- Reserve the pineapple juice when draining the can. The recipe needs it as part of the 1 ½ cups of liquid.
- Temper the yolks slowly. Stir a small amount of hot filling into the yolks first, then return everything to the pot.
- Don’t let the filling boil once the yolks go in. Boiling scrambles the eggs and breaks the silky texture.
- Cool the finished pie away from drafts. A breeze across the meringue causes weeping and surface beads.
Variations
- Add a teaspoon of vanilla to the filling for a softer, more custard-like flavor.
- Tint the meringue with a drop of food coloring for holidays as the recipe suggests: green for St. Patrick’s, red for Christmas.
- Stir in a handful of toasted coconut at the meringue stage for a piña colada style finish.
Ingredients
Directions
Prepare pie crust.
Into 2 quart saucepan, measure cornstarch, 1 cup sugar and ⅛ teaspoon salt.
Stir together.
Mix reserved pineapple liquid with warm water to make 1½ cups.
Stir into saucepan, add lemon peel and lemon juice.
Cook over medium heat, stirring until mixture boils.
Remove from heat.
In small bowl with wire whisk or spoon, beat egg yolks, then stir in small amount of hot liquid.
Slowly pour egg mixture into sauce, stirring rapidly to prevent lumping.
Return to heat, cook stirring until thickened. (do not boil) .
Add butter to thickened mixture and stir until melted and thoroughly blended.
Fold in drained pineapple.
Blend well.
Pour mixture into pie crust. Preheat oven to 400 ℉.
Make Meringue Topping with egg whites.
Spread Meringue over filling, touching pie crust.
Bake 10 minutes or until golden.
Egg White Meringue Topping: Have egg whites at room temperature.
Be sure bowl and beaters are clean, dry and chilled.
In small bowl with mixer at high speed, beat egg whites and salt until soft peaks form.
At high speed, sprinkle in sugar, 2 tablespoon at a time, beating after each addition until sugar is dissolved.
Rub a bit of meringue between fingers.
If it does not feel grainy, sugar is dissolved.
Whites should stand in stiff, glossy peaks.
With back of spoon, spread meringue over filling.
Seal to pie crust all around edge.
Swirl up points to make attractive top.
Bake 10 minutes or until golden .
Cool away from drafts.
Note: For holidays add a drop or two of food colouring to meringue such as green for St Patrick’s. Red for Christmas. etc.
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