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Pineapple Meringue Pie

User Rating 4.5 Star Rating (2 Reviews)


Pineapple meringue pie with crushed pineapple and lemon juice.


  • 1 cup 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 sugar
  • 1 baked pie shell, 9-inch


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 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 baked pie shell.

Prepare meringue. Beat egg whites and cream of tartar until frothy. Slowly add 1/3 cup sugar and continue beating until stiff peaks form. Spread meringue over the hot filling, spreading to crust. Bake at 400° for 10 minutes, or until browned.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Absolutely Fantastic ,Pineapple Meringue Pie, Member tramsnerak

I made this for my parents and guests, it was a hit, everyone wanted more. the Best Ever Pineapple Meringue Pie, I have ever made. Perfect. Highly recommend.

4 out of 4 people found this helpful.

See all 2 reviews

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