PINEAPPLE MERINGUE PIE
This was my mother's favorite pie. My grandmother was sure to make one each time we went to visit her. Refrigerate any leftovers.
Provided by Albert Butchino
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Time 4h50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 58.2 g, Cholesterol 69.8 mg, Fat 9.7 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 185.5 mg, Sugar 44.7 g
PINEAPPLE MERINGUE PIE
One of my dad's favorite pastimes was making this pie. You never left his house without a pie or two to take home with you.-Lyn Benedict, Dexter, New Mexico
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice. Keep warm., For meringue, in a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Pour hot filling into crust. Spread meringue over hot filling, sealing edge to crust., Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 383 calories, Fat 13g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 220mg sodium, Carbohydrate 63g carbohydrate (45g sugars, Fiber 1g fiber), Protein 5g protein.
CREAMY PINEAPPLE PIE WITH BROWN SUGAR MERINGUE
Make and share this Creamy Pineapple Pie With Brown Sugar Meringue recipe from Food.com.
Provided by Boomette
Categories Pie
Time 55m
Yield 1 pie
Number Of Ingredients 12
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.
PINEAPPLE MACADAMIA NUT MERINGUE PIES
There's something inherently festive about these tiny pies, packed full of sunny pineapple and capped with airy meringue. And since they're portable, guests can nibble while conversing.
Provided by Gina Marie Miraglia Eriquez
Categories Food Processor Mixer Dairy Egg Fruit Nut Dessert Bake Vegetarian Pineapple Macadamia Nut Summer Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 miniature pies
Number Of Ingredients 18
Steps:
- Make pastry:
- Put oven rack in middle position and preheat oven to 375°F. Toast nuts in 1 layer in a shallow baking pan in oven, stirring once or twice, until golden, about 5 minutes. Cool completely in pan on a rack. Coarsely chop 1/4 cup nuts and set aside.
- Pulse flour, sugar, salt, and remaining 1/2 cup nuts in a food processor until nuts are finely chopped, then add butter and pulse until mixture resembles coarse meal. Add egg and process until dough begins to come together into a ball but is still crumbly. Form dough into a ball with your hands. Press about 1 tablespoon dough evenly over bottom and up side of each pie plate. Chill shells until firm, about 30 minutes.
- Lightly prick bottoms and sides of chilled pie shells all over with a fork.
- Bake until edges are golden and bottoms are pale golden, 12 to 15 minutes.
- Cool completely in pans on racks. Loosen edges of shells carefully with offset spatula, then carefully remove shells from pans and transfer to a shallow baking pan. Sprinkle chopped nuts into bottoms of shells. Leave oven on.
- Make filling:
- Simmer butter, pineapple, brown sugar, and lemon juice in a 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid is evaporated and pineapple is slightly translucent, about 10 minutes.
- Cool slightly, then spoon a heaping tablespoon of filling into each shell.
- Make meringue topping:
- Beat whites with cream of tartar in a large bowl with an electric mixer at high speed until they just hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spoon about 2 tablespoons meringue over filling of each pie, covering filling completely and sealing meringue to pastry.
- Draw meringue up into small peaks and bake until tops are golden in spots, about 5 minutes.
- Cool pies on racks, about 30 minutes. Serve warm or at room temperature.
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