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Pineapple Meringue Pie Recipe

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This recipe for Pineapple Meringue Pie is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 350º for 15-25 minutes or until golden brown.

 

 

 

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