Ingredients

  • 2 tablespoons butter
  • 8 oz can crushed pineapple
  • 1/3 cup cornstarch
  • 1/4 teaspoon cream of tartar
  • 2 egg whites
  • 2 egg yolks (save whites for meringue)
  • 1 9 inch pre-baked pie crust
  • 1/8 teaspoon salt
  • 1/4 cup sugar
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1/2 cup +2 T water

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • To make the pie, cream sugar, butter, and egg yolks in a medium saucepan with a hand-held electric mixer. Blend in cornstarch and vanilla.
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Step 2

  • Add water and crushed pineapple with its juice; blend once more.
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Step 3

  • Transfer saucepan to the stove and cook over med heat, stirring constantly until thick.
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Step 4

  • Pour into 9 baked pastry.To make the meringue, Whip egg whites until they begin to get foamy.
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Step 5

  • Add remaining ingredients and continue to whip until the meringue has reached soft peak stage and is smooth and glossy.

Step 6

  • Place meringue over cooled pie. Brown at 400 for just a few min. Store in fridge.