Pineapple Cream Pie

By MJH

Ingredients

• Filling:
• 1 refrigerated pie crust
• 2 cups milk
• 1/4 cup cornstarch
• 3 egg yolks
• 3/4 cup sugar
• 1 can (20 oz) crushed pineapple, drained
• 1 tablespoon butter
• 1 teaspoon vanilla
• Meringue:
• 3 egg whites
• 1/4 cup sugar
• 1/3 cup flaked coconut

Details

Preparation time 30mins
Cooking time 180mins

Preparation

Step 1

1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. Reduce oven temperature to 350°F.
2. Meanwhile, in 2-quart saucepan, beat milk and cornstarch with whisk until dissolved. Beat in egg yolks and 3/4 cup sugar until blended. Cook over medium-low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in pineapple, butter and vanilla. Pour into cooled baked shell.
3 . To make meringue topping, in medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Slowly add 1/4 cup sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff glossy peaks. Immediately spread meringue onto hot filling, spreading to edge. Sprinkle coconut over meringue. Bake at 350°F 10 to 12 minutes or until golden brown. Refrigerate until set, about 2 hours. Cover and refrigerate any remaining pie.