Ingredients for Creamy Pineapple Pie With Brown Sugar Meringue
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust) + ½ cup granulated sugar (for filling) + ¾ cup packed light brown sugar (for meringue)
- Pinch of salt
- ¼ cup (½ stick) unsalted butter, melted
- 2 tablespoons cornstarch
- Juice
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3 large egg whites
- Cream Of Tartar
- Brown Sugar
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How to Make Creamy Pineapple Pie With Brown Sugar Meringue
- Preheat oven to 350°F (175°C).
- Butter a 9-inch pie plate.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and a pinch of salt.
- Add ¼ cup melted unsalted butter and mix until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of the prepared pie plate.
- Bake for 8-10 minutes, or until lightly golden.
- Let the crust cool completely.
- Reduce oven temperature to 325°F (165°C).
- In a medium saucepan, whisk together ½ cup granulated sugar and 2 tablespoons cornstarch.
- Whisk in 2 large egg yolks and 1 ½ cups pineapple puree (from about 2 cups fresh or canned pineapple).
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 8-10 minutes.
- Remove from heat and stir in 1 teaspoon vanilla extract and ½ cup chopped pineapple chunks (optional).
- Pour the filling into the cooled crust.
- In a clean, dry bowl of an electric mixer, beat 3 large egg whites with a pinch of cream of tartar until soft peaks form.
- Gradually add ¾ cup packed light brown sugar, beating until stiff, glossy peaks form.
- Gently spoon the meringue over the warm pineapple filling, spreading it to the edges of the crust.
- Bake at 325°F (165°C) for 15-20 minutes, or until the meringue is golden brown and firm.
- Let the pie cool completely on a wire rack for at least 1 hour before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
1158g
Fat
193g
Carbs
133g
