Pineapple Meringue Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven and blind bake the pie crust until golden brown.
• STEP 2.In a saucepan, combine pineapple juice, sugar, cornstarch, and salt. Cook over medium heat until thickened.
• STEP 3.In a separate bowl, beat egg yolks and gradually add the hot pineapple mixture, stirring constantly.
• STEP 4.Return the mixture to the saucepan and cook until it reaches a pudding-like consistency.
• STEP 5.Pour the pineapple custard into the baked pie crust and let it cool.
• STEP 6.In a mixing bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff peaks form.
• STEP 7.Spread the meringue over the cooled pineapple custard, making sure to seal the edges.
• STEP 8.Bake the pie in the oven until the meringue is lightly golden.
• STEP 9.Let the pie cool completely before serving. Refrigerate any leftovers for up to 3 days.

Cooking Tips

• Make sure to blind bake the pie crust to prevent it from becoming soggy.
• Stir the pineapple custard constantly to avoid lumps and ensure a smooth texture.
• When spreading the meringue, make sure it touches the edges of the crust to prevent shrinking.
• To achieve a perfectly toasted meringue, use a kitchen torch or place the pie under the broiler for a few minutes.
• For best results, refrigerate the pie for a few hours before serving to allow the flavors to meld together.

Storage and Serving

• Store any leftover pineapple meringue pie in the refrigerator for up to 3 days.
• Serve chilled or at room temperature for the best taste and texture.
• Garnish with fresh pineapple slices or whipped cream before serving, if desired.