Pineapple Cream Pie

Enjoy this pineapple mixture filled cream pie with meringue topping – a wonderful dessert baked using Pillsbury® refrigerated pie crusts.

  • prep time 30 min
  • total time 3 hr 0 min
  • ingredients 11
  • servings 8

Ingredients

Crust

1
Pillsbury® refrigerated pie crust, softened as directed on box

Filling

2
cups milk
1/4
cup cornstarch
3
egg yolks
3/4
cup sugar
1
can (20 oz) crushed pineapple, drained
1
tablespoon butter
1
teaspoon vanilla

Meringue

3
egg whites
1/4
cup sugar
1/3
cup flaked coconut
  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. Reduce oven temperature to 350°F.
  • 2 Meanwhile, in 2-quart saucepan, beat milk and cornstarch with whisk until dissolved. Beat in egg yolks and 3/4 cup sugar until blended. Cook over medium-low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in pineapple, butter and vanilla. Pour into cooled baked shell.
  • 3 To make meringue topping, in medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Slowly add 1/4 cup sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff glossy peaks. Immediately spread meringue onto hot filling, spreading to edge. Sprinkle coconut over meringue. Bake at 350°F 10 to 12 minutes or until golden brown. Refrigerate until set, about 2 hours. Cover and refrigerate any remaining pie.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    90mg
    90%;
    Sodium
    200mg
    200%;
    Total Carbohydrate
    54g
    54%
    (Dietary Fiber
    1g
    1%
      Sugars
    37g
    37%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    4%;
    Calcium
    10%;
    Iron
    2%;
    Exchanges:
    1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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