Pineapple Meringue Pie Recipes

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PINEAPPLE MERINGUE PIE



Pineapple Meringue Pie image

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

1 cup white sugar
2 tablespoons cornstarch
⅛ teaspoon salt
1 (20 ounce) can crushed pineapple, undrained
3 eggs, separated, divided
1 tablespoon lemon juice
¼ teaspoon cream of tartar
6 tablespoons white sugar
1 (9 inch) baked pastry shell

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



Pineapple Meringue Pie image

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

Dough for single-crust pie
1 cup plus 6 tablespoons sugar, divided
2 tablespoons cornstarch
1/8 teaspoon salt
1 can (20 ounces) crushed pineapple, undrained
3 large eggs, separated
1 tablespoon lemon juice
1/4 teaspoon cream of tartar

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



Creamy Pineapple Pie With Brown Sugar Meringue image

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

1 3/4 cups graham cracker crumbs
3 tablespoons sugar
1/8 teaspoon salt
1/4 cup butter, melted
2/3 cup sugar
1/3 cup cornstarch
2 cups canned pineapple and juice, pureed (Pour chunks along with juice into measuring cup to 2 cup mark, then puree)
5 egg yolks, lightly beaten
1/2 teaspoon vanilla
5 egg whites
1/2 teaspoon cream of tartar
1/3 cup brown sugar

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 MERINGUE TART



Pineapple Meringue Tart image

Light and refreshing pineapple tart with a shortbread crust. This was my childhood favorite (almost 60 years ago)! Everyone loves this dessert! Serve with whipped cream if desired.

Provided by Irishike46

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 16

Number Of Ingredients 8

2 cups all-purpose flour
1 cup unsalted butter, softened
3 tablespoons white sugar
1 ¼ cups white sugar
1 cup crushed pineapple in juice
2 tablespoons cornstarch
1 tablespoon water
4 egg whites

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine flour, butter, and sugar in a stand mixer fitted with the paddle attachment. Beat together until a soft dough forms. Press dough over the bottom and up the sides of a 9x12-inch baking pan.
  • Bake in the preheated oven until edges are light golden, 20 to 25 minutes.
  • While crust is baking, bring sugar and crushed pineapple to a boil in a small saucepan. Mix cornstarch with water and stir into the pineapple filling. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly.
  • While filling is cooling, beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add slightly cooled pineapple mixture; whip on low speed until just combined. Give filling 1 more stir to ensure it is evenly mixed.
  • Pour filling into the baked crust. Return to the oven and bake until the topping is slightly golden brown, about 10 minutes. Cool before cutting into squares.

Nutrition Facts : Calories 245 calories, Carbohydrate 33.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 7.3 g, Sodium 16 mg, Sugar 20.2 g

PINEAPPLE SOUR CREAM AND MERINGUE PIE



Pineapple Sour Cream and Meringue Pie image

A delicious, old recipe passed down from my Great-Grandmother. You will not be disappointed with the flavor. It's rich and creamy with a meringue top! Recipe may look complicated, but it's not -- much of the time spent is waiting for the filling to cool before assembling pie.

Provided by New Mom Kate

Categories     Pie

Time 2h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

3/4 cup sugar
1/4 cup flour
1/2 teaspoon salt
1 (20 ounce) can crushed pineapple, undrained
1 cup sour cream
1 tablespoon lemon juice
2 egg yolks, slightly beaten
1 pie crust, baked (9-inch)
2 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/4 cup sugar

Steps:

  • To make filling, combine sugar, flour and salt in a saucepan. Stir in pineapple, sour cream and lemon juice.
  • Put saucepan over high heat. Stir and cook mixture until it comes to a boil.
  • Turn down heat and cook 2 more minutes, stirring constantly.
  • In a seperate small bowl, stir a small amount of hot filling mixture into egg yolks. (This heats the eggs and prevents them from scrambling when added to the hot saucepan.) Then add eggs to the hot mixture in saucepan, stirring constantly.
  • Cook and stir for 2 more minutes over medium heat.
  • Remove from stove and let mixture cool to room temperature (approx. 1-2 hours). Spoon into baked pie shell.
  • To make meringue, beat egg whites with vanilla and cream of tartar into soft peaks.
  • Gradually add sugar and keep beating at highest speed until stiff and glossy.
  • Spread meringue on top of pineapple mixture. Note: Meringue MUST TOUCH pie crust all way around.
  • Bake at 350 degrees for 12-15 minutes until meringue has a golden color.
  • Best served immediately when cool. (Does not refrigerate as well.).

Nutrition Facts : Calories 314.1, Fat 12.3, SaturatedFat 5.8, Cholesterol 59.9, Sodium 278.9, Carbohydrate 48.6, Fiber 0.8, Sugar 36.1, Protein 3.8

PAULA DEEN'S CREAMY PINEAPPLE MERINGUE PIE RECIPE - (4.4/5)



Paula Deen's Creamy Pineapple Meringue Pie Recipe - (4.4/5) image

Provided by kshepherd322

Number Of Ingredients 9

1-1/2 c. sugar
6 T. cornstarch
2 c. whole milk
4 large eggs
1 (15-1/2 oz) can crushed pineapple, undrained
1 T. butter
1 t. vanilla extract
1 (9-in) prepared pie crust, baked
Paula Deen's Mile-High Meringue (see recipe)

Steps:

  • Preheat oven to 325. In a large saucepan, combine sugar and cornstarch. In a medium bowl, combine milk and eggs; stir into sugar mixture. Stir in pineapple. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour egg mixture into prepared pie crust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.

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