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This splendid pineapple meringue pie is
a delicious tropical twist on the classic lemon meringue pie.
Pineapple Meringue
Pie
- 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
1 (9-inch) baked pastry shell
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- Meringue:
- 6 tablespoons granulated sugar
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- In a large saucepan, combine sugar, cornstarch
and salt. Stir in pineapple until blended. Bring to a boil; 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 shell. Spread
meringue over hot filling, sealing edge to crust.
- Bake at 350°F (175°C) for 12 to
15 minutes or until meringue is golden brown. Cool completely
on a wire rack before cutting. Refrigerate leftovers.
- For Meringue: In a mixing bowl, beat egg
whites and cream of tartar on medium speed until soft peaks form.
Gradually beat in sugar, 1 tablespoon at a time, on high until
stiff peaks form.
Makes 6 to 8 servings.
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