Pineapple Meringue Pie Recipes

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.

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.

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.

Steps:

• 1. Pie Crust: Combine graham cracker crumbs, pecans and butter; press onto the bottom and up sides of a 9-inch pie pan. Set aside. Preheat oven to 300^.
• 2. Pineapple Custard: In a large mixing bowl, beat cream cheese until fluffy and add pineapple, juice and all;mix until smooth. Gradually add sweetened condensed milk ,egg yolks, vanilla and corn starch; mix well. Gently pour into crust. Bake about 45 minutes at 300^ or until center of pie is almost set.(some ovens take up to 50 minutes) Remove from oven. Turn oven temperature to 400^.Spread meringue over top and bake in oven 4-5 minutes until lightly brown on peaks. Cool completely so that the filling has time to thicken properly.
• 3. Meringue: Beat egg whites until soft peaks form. add the cream of tartar, beat again to mix in. Slowly add the sugar by Tablespoons until all has been incorporated and stiff peak form. Spread meringue over filling evenly , making sure to cover the edges of the crust and no gaps between filling and edge of pie crust. Bake for 4- 5 minutes in 400^.

Steps:

• 1. Must pre-bake your pie shell, if you didn't notice this in the list of ingredients.
• 2. In a LARGE saucepan, combine the Sugar, Cornstarch, & Salt into the Pineapple until blended. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat.
• 3. Gradually stir in 1 CUP OF THE HOT FILLING into the Egg Yolks (this will assure the yolk doesn't start cooking. think it is called tempering the egg yolk. as in do not add the yolks to the hot mixture but add some of the hot mixture to the egg yolks). Return ALL to the saucepan, stirring constantly. (i love my typos at times, as my hard copy I typed says SITTING CONSTANTLY instead of stirring constantly. Choice is yours, folks!
• 4. Bring to a gentle boil, cook & stir, you can sit but stir please, for 2 minutes. Remove from heat & stir in the Lemon Juice. Keep warm, must mean the filling not the cook. But stay warm any way this winter.
• 5. Gently reminding you, if you haven't pre-baked the pie shell, you might want to consider it now.
• 6. In a mixing bowl, beat the Egg Whites & Cream of Tartar on MEDIUM SPEED until soft peaks form. Gradually beat in the Sugar, 1 Tablespoon at a time on HIGH until stiff peaks form.
• 7. NOTE: you could add 1 teaspoon Vanilla Extract to the Meringue when making it. Maybe added almost at the end of making it.
• 8. Pour HOT FILLING, yes, the keep it warm filling, into the pre-baked pie shell. Spread Meringue over hot filling, sealing edges to crust. (that will help in the meringue not shrinking going by recall).
• 9. Bake at 350 degrees F. for 15 minutes or until meringue is golden brown. Refrigerate leftovers.