Amazing Pineapple Meringue Pie
A vibrant pineapple pie, perfect for any gathering, can be finished with either a classic meringue or a simple whipped cream.
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Instructions
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Preheat oven to 375 F. Bake pie shell as directed; for a homemade crust, prick, line with foil and pie weights, bake 25-30 minutes, then remove weights and foil, and bake until golden.
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Reduce oven temperature to 350 F.
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In a 2-quart saucepan, combine 1 cup sugar, flour, lemon zest, and salt.
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Stir in water, lemon juice, and undrained pineapple.
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Bring to a boil, stirring constantly, then continue cooking over medium heat until thickened.
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Lightly beat egg yolks; blend in about 1/4 of the hot mixture, then return to the saucepan and cook 2 minutes, stirring.
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Stir in butter. Pour filling into the baked pie shell.
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For the meringue, beat egg whites until frothy, then beat in cream of tartar until soft peaks form.
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Gradually add 1/3 cup sugar, beating until stiff peaks.
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Spread meringue over the hot filling, sealing to the crust edge, then bake at 350 F for 15 minutes or until peaks brown.