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Pineapple Meringue Pie

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30 min prep time
7 hr 0 min total time
10 ingredients
10 servings

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 413

% Daily Value

Total Fat: 20g; 0%
Saturated Fat 10g 0%
Sodium: 218mg; 0%
Total Carbohydrate: 55g; 0%
Dietary Fiber 2g 0%
Protein: 6g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 3 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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