Prepare yourself for a mini-vacation to the Hawaiian Islands with my recipe for Old-fashioned Pineapple Cream Pie with Meringue. This pineapple cream pie captures the fresh flavor of pineapple with every rich and creamy bite. It’s one of my favorite recipes to make during the winter when fresh fruit from the grocery store just isn’t cutting it. I’m also putting a spoiler alert on the made-from-scratch cream pie filling because once you’ve tasted homemade cream filling, there’s no going back to the store-bought, packaged variety. Yes, it’s that delightful, and the same is true of home-prepared meringue.
Old Fashioned Pineapple Cream Pie with Meringue
2 cups 2% milk, scalded
3 eggs, separated
3/4 cup granulated sugar
1/4 teaspoon salt
1/3 cup all-purpose flour
2 tablespoons unsalted butter
1 cup crushed pineapple, drained
1/3 cup granulated sugar
1 9-inch pie shell, baked and cooled
1/4 cup crushed pineapple, drained
Separate eggs and set aside so whites can warm to room temperature. Scald milk, remove unwanted residue; cover and set aside. Beat egg yolks; add sugar, salt, flour and butter. Gradually add scalded milk, stirring constantly. Cook in double boiler until mixture thickens (this can also be done in a microwave if you prefer). Stir in 1 cup drained pineapple. Cool slightly; turn into a baked pie shell.
To prepare meringue, preheat oven to 425°F. and then beat egg whites with 1/3 cup sugar until peaks form (here are a few tips for making perfect meringue). Spread meringue over pie making sure to touch the meringue to the crust’s edge to seal. Make “nests” in meringue using a bowl or spoon. Bake pie for 4 or 5 minutes, or until meringue is golden. When meringue is cool, fill the “nests” with 1/4 cup drained pineapple, if desired.
Yield: 6 servings
Note: If desired, add coconut to the pie filling and/or dusted onto the meringue before toasting.