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Pineapple Meringue Pie

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Pineapple meringue pie with crushed pineapple and lemon juice.

Ingredients:

  • 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

Preparation:

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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4 out of 5 4 out of 5
Missing Meringue PieApril 18, 2008By OysterJam
"Didnt have a big tin of Pineapples so added pear and Banana to make up the short fall. Forgot the lemon juice too. but the mixture tasted rather good!! Didnt have any cream of tartar but the meringue was peaky, anyway its in the oven. The meringue didnt cook as peaky as it might but overall it was a success. I used a glass bowl no baked pie shell. Great recipie to stand up to the abuse I have given it and still come out looking and tasting great."

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