Pineapple Cream Pie

Pineapple Cream Pie
Pineapple Cream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Pastry for single-crust pie (9 inches)

  • CREAM LAYER:

  • 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

Directions

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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