Pineapple Meringue Pie

This pineapple meringue pie recipe is a tropical variation on a standard that combines a sweet, tangy pineapple filling with a light meringue topping.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 329 Calories

Ingredients

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

Recipe Instructions

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; 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.

Step 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.

Step 5

Pour hot filling into pastry shell; spread meringue over filling, sealing edges to crust.

Step 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.