Pineapple Meringue Pie

By flour_arrangements

One of my dad’s favorite pastimes was making this pie. You never left his house without a pie or two to take
home with you.

Ingredients

• 1 cup plus 6 tablespoons sugar, divided
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 can crushed pineapple, 20 ounces undrained
• 3 eggs, separated
• 1 tablespoon lemon juice
• 1/4 teaspoon cream of tartar
• 1 pastry shell (9 inches), baked

Details

Servings 6

Preparation

Step 1

In a large saucepan, combine 1 cup sugar, cornstarch and
salt. Stir in pineapple until blended. Bring to a boil; cook
and stir for 2 minutes or until thickened. Remove from the
heat. Gradually stir 1 cup hot filling 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
lemon juice. Keep warm.

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

Bake at 350° for 15 minutes or until meringue is golden
brown. Cool on a wire rack for 1 hour; refrigerate for at
least 3 hours before cutting. Refrigerate leftovers.