Pineapple Meringue Pie Recipe
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 This recipe for Pineapple Meringue Pie, by Margaret Garrett, is from The Baptist Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Margaret Garrett
Added: Tuesday, November 11, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup plus 6 T. sugar, divided
2 T. cornstarch
1/8 teas. salt
1 can (20 ounces) crushed pineapple, undrained
3 eggs, separated
1 T. lemon juice
1/4 teas. cream of tartar
1 9 in. pie crust , baked
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Directions: |
Directions:In a large saucepan, combine 1 cup 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 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 lemon juice. Keep warm.
For meringue, in a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 T. at a time, on high until stiff peaks form. Pour hot filling into pastry shell. Spread meringue over hot filling, sealing edges to crust. Bake at 350º for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: My mother made this for years during my growing up years and I loved it. Matthew 6:19-21
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