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Pineapple Meringue Pie Recipe

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This recipe for Pineapple Meringue Pie, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Chappell
Added: Friday, July 4, 2008


1 (9 inch) prepared pie crust, baked
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1 c. sour cream
1 tbsp. lemon juice
3 egg yolks
1 (20 oz.) can crushed pineapple, drained (reserve 1/2 c. juice)
2 tbsp. sugar
1 tbsp. cornstarch
1/2 c. water
3 egg whites
1/8 tsp. salt
1/2 tsp. vanilla
6 tbsp. sugar

For filling:

In a medium saucepan, combine 3/4 c. sugar, 2 tbsp. flour, and 1/8 tsp. salt. Blend well. Stir in sour cream, lemon juice, egg yolks, drained pineapple, and reserved liquid. Cook over medium heat until mixture comes to a boil. Continue to boil until mixture thickens, stirring constantly. Remove from heat and cover with plastic wrap. Cool to lukewarm. Pour into pie crust.

For meringue:

In a small saucepan, combine 2 tbsp. sugar and cornstarch. Stir in water and blend until smooth. Cook over medium heat until mixture is thick and clear, stirring constantly. Cool. In a small bowl, beat egg whites, 1/8 tsp. salt, and vanilla until soft peaks form. Gradually add 6 tbsp. sugar and cornstarch mixture; continue beating until stiff peaks form. Spread over pie and bake at 350 for 15-25 minutes or until golden brown.




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