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Pineapple Meringue Pie Recipe

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This recipe for Pineapple Meringue Pie is from Leslie and Ben's Recipes for Love and Life, 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:  
One baked pie crust
2 cups milk
1/4 cup cornstarch
3 large eggs, separated
1 cup sugar, divided
1 20 ounce can crushed pineapple, drained
1 tbsp. butter
1 tsp. vanilla extract
Directions:
Directions:
Whisk together milk and cornstarch in a heavy saucepan, whisking until cornstarch is dissolved. Whisk in egg yolks and 3/4 cup sugar, whisking until blended.
Cook over medium low heat, whisking constantly, 8 to 10 minutes or until a chilled pudding-like thickness. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.)
Remove from heat; stir in pineapple, 1 tbsp. butter, and vanilla. Spoon immediately into cooled pie crust.

Beat egg whites, 1/2 tsp. vanilla extract, and 1/4 tsp. cream of tartar at high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 tbsp. at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over hot filling, sealing edges. Bake at 350º for 10 to 12 minutes or until golden brown. Remove from oven to wire rack, and let cool 1 hour or until completely cool. Chill 4 hours.
Personal Notes:
Personal Notes:
This is favorite of mine, good for Sunday dinner.

 

 

 

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