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Paula Deen's Creamy Pineapple Meringue Pie


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Rate this recipe 4.6/5 (5 Votes)


  • 1-1/2 c. sugar
  • 6 T. cornstarch
  • 2 c. whole milk
  • 4 large eggs
  • 1 (15-1/2 oz) can crushed pineapple, undrained
  • 1 T. butter
  • 1 t. vanilla extract
  • 1 (9-in) prepared pie crust, baked
  • Paula Deen's Mile-High Meringue (see recipe)



Step 1

Preheat oven to 325. In a large saucepan, combine sugar and cornstarch. In a medium bowl, combine milk and eggs; stir into sugar mixture. Stir in pineapple. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour egg mixture into prepared pie crust.
Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.


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