A tropical twist on the classic meringue pie. Crumbly crust filled with sweet and tangy pineapple filling and topped with crusty and fluffy meringue. Here is an easy dessert recipe for Pineapple Meringue Pie.
1 (9-inch) unbaked pie crust [RECIPE]
1 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 (20-ounce) can crushed pineapple, undrained
3 large egg yolks, slightly beaten
1 tablespoon lemon juice
6 tablespoons granulated sugar
3 large egg whites
1/4 teaspoon cream of tartar
Prepare and bake pie crust; set aside to cool.
Preheat oven at 350°F (175°C).
To make the filling, combine sugar, cornstarch and salt in a large saucepan. Stir in pineapple until blended. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat.
Gradually stir 1 cup hot filling into beaten egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice.
Pour hot filling into pastry crust and spread evenly.
For the meringue, beat egg whites and cream of tartar using electric mixer on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spoon meringue over hot filling forming peaks and sealing edge to crust.
Bake for 12 to 15 minutes or until meringue is golden brown. Cool completely on a wire rack before cutting. Store leftovers in an air tight container and refrigerate.