Brown Sugar Pineapple Meringue Pie Recipes

CREAMY PINEAPPLE PIE WITH BROWN SUGAR MERINGUE

Steps:

• Graham Cracker Crust: Preheat oven to 350 degrees. Butter a 9-inch pie plate. Mix together the crumbs, sugar, and salt in a medium bowl. Add melted butter and stir to combine. Press mixture evenly into prepared pie plate. Bake for 8-10 minutes. Cool.
• Reduce oven to 325 degrees.
• Creamy Pineapple Filling: Whisk together sugar and cornstarch in medium saucepan. Add yolks and pineapple puree, and cook over medium heat, whisking constantly, until mixture thickens and bubbles, about 8 minutes. Stir in vanilla and any leftover pineapple chunks.
• Pour mixture into prepared crust.
• Brown Sugar Meringue: Put egg whites and cream of tarter in bowl of electric mixer. Beat on high until soft peaks form. Slowly add brown sugar, beating until stiff.
• Pile meringue on top of warm filling, making sure to spread it right to the edges. Bake at 325 degrees for 15-20 minutes, until golden. Cool at least one hour, then refrigerate.

BROWN SUGAR PINEAPPLE MERINGUE PIE

Steps:

• 1. Preheat oven at 325.
• 2. Make crust. See recipe. https://www.justapinch.com/recipes/dessert/pie/honey-oat-pie-crust.html
• 3. Mix all pie ingredients in a bowl and whisk thoroughly.
• 4. Optionally place ladyfingers in crust. Pour in batter.
• 5. Bake until firm around edges, but not center.
• 6. In a chilled metal bowl, beat eggs white until frothy with soft peaks.
• 7. Add powdered sugar. Continue to beat until soft to firm peaks.
• 8. Pour over pie. Smooth across the entire pineapple filling.
• 9. Bake to light brown. Dust with powdered sugar.
• 10. Refrigerate until totally chilled.

PINEAPPLE MERINGUE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine 1 cup sugar, cornstarch, and salt in a large saucepan. Stir in pineapple and juice until blended. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat.
• Place egg yolks in a bowl and gradually stir in 1 cup of hot filling. Add to the mixture in the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in lemon juice and keep warm.
• Beat egg whites and cream of tartar for meringue in a bowl until soft peaks form. Beat in remaining 6 tablespoons sugar gradually, 1 tablespoon at a time, on high speed, until stiff peaks form.
• Pour hot filling into the pastry shell. Spread meringue over the filling, sealing edges to crust.
• Bake in the preheated oven until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; then refrigerate for at least 3 hours before cutting.