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Pineapple Meringue Pie

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Ingredients:

  • 6 tablespoons cornstarch
  • 1 cup sugar, divided
  • 1/2 teaspoon salt
  • 1 pie crust (10 inch), baked
  • 2 cans crushed pineapple, (20 oz each)
  • 4 eggs, separated
  • 2 tablespoons lemon juice

Preparation:

Combine cornstarch, 1/2 cup sugar, salt and undrained pineapple in saucepan. Cook over low heat, stirring constantly, until clear and thick. Beat egg yolks; add a little of the hot mixture to yolks, return to saucepan with lemon juice. Cook 1 minute. Pour into pie shell.

Prepare meringue. Beat egg whites until frothy. Slowly add the remaining 1/2 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 nicely browned.

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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

5 out of 5 5 out of 5
PineApple Meringue PieAugust 31, 2009By NurseThang
"Excellent. I live in Georgia and have successfully grown pineapples here for several years. I keep them in large pots as the bushes are QUITE LARGE. The resulting pineapples are larger than market size and EXTREMELY sweet. No aditional sugar was necessary in this receipe. I also deviated the meringue, using (of course) Cream of Tartar and a tablespoon of Orange blossom honey."
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