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5 from 1 vote

No. 14–Pineapple Pie

Author: Tricia

Ingredients

  • FOR THE PIE FILLING:
  • ¾ cups Sugar
  • 2 Tablespoons Butter
  • 2 whole Eggs separated
  • cups Cornstarch
  • ½ teaspoons Vanilla Extract
  • ½ cups Plus 2 Tablespoons Of Water
  • 8 ounces weight Canned Crushed Pineapple
  • 1 whole 9-inch Pre-baked Pie Crust
  • FOR THE MERINGUE:
  • 2 whole Egg Whites from Separated Eggs Above
  • teaspoons Salt
  • ¼ teaspoons Cream Of Tartar
  • 6 Tablespoons Sugar
  • 1 teaspoon Vanilla

Instructions

  • For the pie, cream sugar, butter, and egg yolks in a saucepan. Add cornstarch and vanilla. Add water and crushed pineapple. Cook over medium heat, stirring constantly until thick. Pour into a 9″ baked pastry.
  • For the meringue, whip egg whites until they begin to get foamy.
  • Add the remaining ingredients and continue to whip until the meringue has reached soft peak stage and is smooth and glossy.
  • Place the meringue over the cooled pie. Brown at 400ºF for just a few minutes. Store in the fridge until ready to serve.