Pineapple Meringue Pie

Name: Pineapple Meringue Pie
Prep time: 30 min
Total time: 7 h
Yield: 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

0 Ratings

0 Reviews

Prep 30 min
Total 7 hr 0 min
Ingredients 10
Servings 10

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

By Pillsbury Kitchens

Updated November 7, 2013

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.