Grandma Inez's Pineapple Pie

By bigbare

Ingredients

• FOR THE MERINGUE:
• 8 ounces, weight Canned Crushed Pineapple
• 1/4 cups Butter
• 1 cup Sugar
• 2 whole Eggs (separated)
• 1/3 cups Cornstarch
• 1/2 teaspoons Vanilla Extract
• 1/2 cups Plus 2 Tablespoons Of Water
• 1 whole 9-inch Pre-baked Pie Crust
• 2 whole Egg Whites (from Separated Eggs Above)
• 1/8 teaspoons Salt
• 1/4 teaspoons Cream Of Tartar
• 6 Tablespoons Sugar
• 1 teaspoon Vanilla

Details

Servings 6
Adapted from thepioneerwoman.com

Preparation

Step 1

Cream sugar, butter, egg yolks in a saucepan. Add cornstarch and vanilla. Add water and crushed pineapple. Cook over medium heat, stirring constantly until thick. Pour into 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 400 degrees for just a few minutes. Store in the fridge until ready to serve. Tastes great warm or cold.