This was an easy pie to make, and I canoodled it a little to make it my own. I used this pie crust, subbed margarine for butter in the custard, and put a little less sugar in the meringue than called for. I just love how the little peaks on the meringue have a wintry look, and this pie was a real winner.
Pineapple meringue pie (from TastyKitchen blog – check out the step-by-step photos there – amazing!)
for the pie:
3/4 cup sugar
2 tablespoons margarine
2 whole eggs, separated
1/3 cup cornstarch
1/2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons water
8 ounce can crushed pineapple
1 9″ prebaked pie crust
for the meringue:
2 whole eggs, from separated eggs above
1/8 teaspoon salt
1/4 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon vanilla
Follow directions for making the pie crust (or use your own). After rolling out the dough, place in an ungreased 9″ pie pan. Turn edges under to make a fluted edge, or use a fork. Prick the bottom of the pastry all over with a fork, then refrigerate for 20 minutes. Bake in a preheated 425 degree F oven for 10 minutes, until golden.
For the pie, cream sugar, butter, and egg yolks in a saucepan. Add cornstarch and vanilla. Add water and crushed pineapple. Cook over medium heat, stirring constantly until thick. Pour into a 9″ baked pastry.
For the meringue: whip the egg whites until they begin to get foamy. Add the remaining ingredients and continue to whip until the meringue has reached the soft peak stage and is smooth and glossy. Place the meringue over the cooled pie. Brown at 400 degrees F for just a few minutes. Store in the refrigerator until ready to serve. Makes 8 servings.