old fashioned whiskey pineapple pie

How To Make old fashioned whiskey pineapple pie

• 1

  To make filling, place fresh pineapple, butter, dark brown sugar, and whiskey in a saucepan. Cook on high for about 3 minutes, then lower heat to low medium.
• 2

  Add molasses and vanilla. Mix well.
• 3

  Whisk your cornstarch into your cream, then add both to the pan.
• 4

  Add the rest of the filling ingredients, save the yolks. Stir well and allow to bubble.
• 5

  Beat your egg yolk. Then a few drops of the pan mixture to the yolks. Beat. Then a little more, until the yolks are heated but not cooking as to temper the yolks. When this is accomplished, slowly add eggs to pan while whisking.
• 6

  Puree filling with a immersion blender.
• 7

  Remove from heat, then pour in a mixing bowl. Place in refrigerator.
• 
  8

  Make pie crust and press into greased pie dish. Set aside.
• 9

  To make meringue, take chilled whites and beat on low for 3 minutes, gradually raising the speed.
• 10

  Then add salt, cream of tartar, and vanilla. Keep beating.
• 11

  When glossy, add a teaspoon of sugar at a time. When all is in, beat until you have soft to strong peaks.
• 
  12

  To assemble pie, pour chilled filling into crust, then add meringue, optionally making peaks.
• 
  13

  Place in a 400F preheat oven for 5 minutes. Then drop heat to 325F for 25 minutes.
• 14

  Refrigerate overnight.
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