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Pineapple Cream Pie

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Ingredients

  • CREAM LAYER:
  • Pastry for single-crust pie (9 inches)
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 cups 2% milk
  • 3 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • PINEAPPLE LAYER:
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 can (20 ounces) crushed pineapple, undrained
  • 2 tablespoons butter
  • MERINGUE:
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Details

Servings 8

Preparation

Step 1

Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.

In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Transfer to prepared pastry.

For pineapple layer, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Add pineapple. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter. Gently spread over cream mixture.

For meringue, in a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.

Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

Yield: 8 servings.

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