Pineapple Meringue Pie

Enjoy this pineapple mixture filled meringue pie topped with coconut – a wonderful baked dessert.

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 30 min
  • total time 7 hr 0 min
  • ingredients 10
  • servings 10
 

Ingredients

2
cups pecan shortbread cookie crumbs (about 18 cookies)
1 1/3
cups flaked coconut
1/4
cup butter, melted
2
cups milk
1/4
cup cornstarch
3
eggs, separated
1 1/4
cups sugar
1
can (20 oz) crushed pineapple, drained
1
tablespoon butter
1
teaspoon vanilla

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix cookie crumbs, 1 cup of the coconut and the melted butter; firmly press in bottom, up side and onto rim of pie plate. Bake 10 to 12 minutes or until lightly browned. Cool completely. Reduce oven temperature to 325°F.
  • 2 In heavy saucepan, stir milk and cornstarch with whisk until cornstarch is dissolved. Stir in 3 egg yolks and 3/4 cup of the sugar. Cook over medium-low heat 8 to 10 minutes, stirring constantly, until mixture begins to bubble and is thick enough to hold soft peaks. Remove from heat; stir in pineapple, 1 tablespoon butter and the vanilla. Spoon into crust.
  • 3 In medium bowl, beat egg whites with electric mixer on high speed until foamy. Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing edges. Sprinkle remaining 1/3 cup coconut over meringue. Bake 20 to 25 minutes or until golden brown. Cool completely. Refrigerate 4 hours before serving.
  • 1 Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix cookie crumbs, 1 cup of the coconut and the melted butter; firmly press in bottom, up side and onto rim of pie plate. Bake 10 to 12 minutes or until lightly browned. Cool completely. Reduce oven temperature to 325°F.
  • 2 In heavy saucepan, stir milk and cornstarch with whisk until cornstarch is dissolved. Stir in 3 egg yolks and 3/4 cup of the sugar. Cook over medium-low heat 8 to 10 minutes, stirring constantly, until mixture begins to bubble and is thick enough to hold soft peaks. Remove from heat; stir in pineapple, 1 tablespoon butter and the vanilla. Spoon into crust.
  • 3 In medium bowl, beat egg whites with electric mixer on high speed until foamy. Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing edges. Sprinkle remaining 1/3 cup coconut over meringue. Bake 20 to 25 minutes or until golden brown. Cool completely. Refrigerate 4 hours before serving.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
413
,
% Daily Value
Total Fat
20g
20%
(Saturated Fat
10g,
10%
),
Sodium
218mg
218%;
Total Carbohydrate
55g
55%
(Dietary Fiber
2g
2%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet