pineapple meringue pie

Name: Pineapple Meringue Pie
Yield: 6
Ingredients: ## HOT FILLING PART; 1 cup(s) sugar; 2 tablespoon(s) cornstarch; 1/8 teaspoon(s) salt; 20 ounce(s) can crushed pineapple, not drained; ## SECOND PART OF FILLING; 3 - egg, separated using yolks first...; - the egg yolks total 3; 1 tablespoon(s) lemon juice; ## FOR THE MERINGUE; - the egg whites total 3; 1/4 teaspoon(s) cream of tartar; 6 tablespoon(s) sugar; ## EMPTY BUT NOT FOR LONG:; 1 - 9-inch pie shell, baked

(1 RATING)

40 Pinches

Penny Binker

In the Country, SC

Updated on Nov 20, 2012

Last recipe I plan to post to tonight folks as my warped sense of humor is really showing in the typing of this recipe. The pie shell reminders could actually be to myself at times! As easy to dive into a recipe at times & skip a vital step at the beginning. It was the typo I found on my hard copy that got me silly tonight. Any way, grabbed up this recipe whenever I spied it as it was just different. Enjoy it and anybody who actually makes it, let me know how it turns out. I will be sitting constantly, waiting.

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yield 6 to 8

Ingredients

HOT FILLING PART
1 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
20 ounces can crushed pineapple, not drained
SECOND PART OF FILLING
3 - egg, separated using yolks first...
- the egg yolks total 3
1 tablespoon lemon juice
FOR THE MERINGUE
- the egg whites total 3
1/4 teaspoon cream of tartar
6 tablespoons sugar
EMPTY BUT NOT FOR LONG:
1 - 9-inch pie shell, baked

How To Make pineapple meringue pie

Step 1

Must pre-bake your pie shell, if you didn't notice this in the list of ingredients.

Step 2

In a LARGE saucepan, combine the Sugar, Cornstarch, & Salt into the Pineapple until blended. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat.
Step 3

Gradually stir in 1 CUP OF THE HOT FILLING into the Egg Yolks (this will assure the yolk doesn't start cooking. think it is called tempering the egg yolk. as in do not add the yolks to the hot mixture but add some of the hot mixture to the egg yolks). Return ALL to the saucepan, stirring constantly. (i love my typos at times, as my hard copy I typed says SITTING CONSTANTLY instead of stirring constantly. Choice is yours, folks!
Step 4

Bring to a gentle boil, cook & stir, you can sit but stir please, for 2 minutes. Remove from heat & stir in the Lemon Juice. Keep warm, must mean the filling not the cook. But stay warm any way this winter.
Step 5

Gently reminding you, if you haven't pre-baked the pie shell, you might want to consider it now.
Step 6

In a mixing bowl, beat the Egg Whites & Cream of Tartar on MEDIUM SPEED until soft peaks form. Gradually beat in the Sugar, 1 Tablespoon at a time on HIGH until stiff peaks form.
Step 7

NOTE: you could add 1 teaspoon Vanilla Extract to the Meringue when making it. Maybe added almost at the end of making it.
Step 8

Pour HOT FILLING, yes, the keep it warm filling, into the pre-baked pie shell. Spread Meringue over hot filling, sealing edges to crust. (that will help in the meringue not shrinking going by recall).
Step 9

Bake at 350 degrees F. for 15 minutes or until meringue is golden brown. Refrigerate leftovers.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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