This incredible pineapple meringue pie is a great change of pace from the everyday lemon version. The filling is made with crushed pineapple, egg yolks, and lemon juice. It's a very easy pie to make and is always a hit.
Use a ready-made frozen crust, a refrigerator pie pastry sheet, or a homemade pie pastry.
- 1 baked 9-inch pie shell
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 cup water
- 1/3 cup lemon juice
- 1 small can (8 ounces) crushed pineapple, undrained
- 3 eggs, separated
- 1 tablespoon butter or margarine
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
Bake the pie shell following the package directions or prepare a homemade crust.*
- *To bake a homemade pie crust, prick the crust all over with a fork, line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake in a preheated 375 F oven for about 25 to 30 minutes, or just until the crust begins to brown around the edge. Remove the weights and foil or paper and bake until the crust looks dry and the edge is golden brown.
Reduce the oven temperature to 350 F.
Prepare the Filling:
In a 2-quart saucepan, combine 1 cup sugar, flour, lemon zest and salt.
Stir in water and lemon juice then undrained pineapple.
Bring to a boil, stirring constantly. Continue cooking and stirring over medium heat until thickened.
Beat egg yolks lightly in a small bowl; blend in about 1/4 of the hot mixture. Return egg yolk mixture to the hot mixture in the saucepan; cook 2 minutes longer, stirring constantly. Stir in butter.
Pour filling into the baked pie shell.
Prepare the Meringue:
In a mixing bowl with an electric mixer, beat the egg whites until frothy.
Beat in the cream of tartar and continue beating to soft peaks. Gradually add the 1/3 cup sugar and continue beating until stiff peaks form.
Spread meringue over the hot filling, spreading all the way to the crust edge, sealing the filling in. Bake at 350 F for about 15 minutes, or until the peaks are browned.
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