How to make it

  • In a heavy saucepan or the top of a double boiler, combine the cornstarch, 1/2 teaspoon salt, and 1/2 cup sugar.
  • Stir in the egg yolks over low heat and continue cooking until the mixture is thick and clear.
  • In a separate saucepan, heat the pineapple to simmering.
  • Add to the cornstarch mixture and stir thoroughly.
  • Set aside.
  • To make the meringue, combine the egg whites, cream of tartar, and 1/4 teaspoon salt and beat until frothy.
  • Gradually add the sugar, beating until glossy peaks form when you lift the beater.
  • Preheat the oven to 325 degrees F.
  • Pour the filling into the pie shell.
  • Pile on the meringue, spreading to touch the edge of the crust.
  • Bake for 15 minutes, or until lightly browned.
  • Cool on a rack for 1 hour.
  • Then chill for at least 4 hours before serving.
  • This is best served the day it is made.
  • If you prefer not to make a meringue with raw egg whites, substitute whipped cream for the egg white topping.
  • Pour the filling into the pie shell and chill for at least 1 hour before serving.
  • Pipe sweetened whipped cream onto the pie just before serving.

Reviews & Comments 4

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    " It was excellent "
    ozsmom ate it and said...
    A Definite 5 from me. YUM!
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    " It was excellent "
    peetabear ate it and said...
    great post.. five forks
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    " It was excellent "
    jett2whit ate it and said...
    Wow - I was thinking about some type of pineapple pie to bake....sounds perfect! Thanks!!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    luv this recipe thanks bunches high5
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