Pineapple Custard Meringue Pie

Pat Duran


This is one of my best tasting pies yet! I love how the pineapple is so creamy -like custard and the meringue just sets it off. But the crust also makes it special. So all you pineapple lovers give this one a try and tell me what you think!


★★★★★ 4 votes

one 9-inch pie
10 Min
20 Min



  • 1 c
    graham cracker crumbs
  • 3/4 c
    finely chopped pecans
  • 1/4 c
    granulated sugar
  • 1/4 c
    butter, melted

  • 20 oz
    can crushed pineapple,undrained
  • 8 oz
    pkg, cream cheese, softened
  • 14 oz
    can sweetened condensed milk(eagle brand)
  • 3 large
    egg yolks
  • 1 tsp
    vanilla extract
  • 3 Tbsp

  • 3 large
    egg whites
  • 6 Tbsp
    granulated sugar
  • 1/4 tsp
    cream of tartar

How to Make Pineapple Custard Meringue Pie


  1. Pie Crust:
    Combine graham cracker crumbs, pecans and butter; press onto the bottom and up sides of a 9-inch pie pan. Set aside. Preheat oven to 300^.
  2. Pineapple Custard:
    In a large mixing bowl, beat cream cheese until fluffy and add pineapple, juice and all;mix until smooth. Gradually add sweetened condensed milk ,egg yolks, vanilla and corn starch; mix well. Gently pour into crust. Bake about 45 minutes at 300^ or until center of pie is almost set.(some ovens take up to 50 minutes) Remove from oven. Turn oven temperature to 400^.Spread meringue over top and bake in oven 4-5 minutes until lightly brown on peaks. Cool completely so that the filling has time to thicken properly.
  3. Meringue:
    Beat egg whites until soft peaks form. add the cream of tartar, beat again to mix in. Slowly add the sugar by Tablespoons until all has been incorporated and stiff peak form.
    Spread meringue over filling evenly , making sure to cover the edges of the crust and no gaps between filling and edge of pie crust. Bake for 4- 5 minutes in 400^.

Printable Recipe Card

About Pineapple Custard Meringue Pie

Course/Dish: Pies, Fruit Desserts, Puddings
Main Ingredient: Fruit
Regional Style: Hawaiian/Polynesian

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