Rachel's Pineapple Meringue Pie

Pineapple Meringue Pie - Rachel H.

If you love lemon meringue pie, you're going to love this meringue with a twist. This 'Pineapple Meringue Pie' is also awesome with a graham crust!

• 1cup plus 6 tbsp sugar, divided
• 2 tbsp cornstarch 
• 1/8 tsp salt
• 1 can (20oz) crushed pineapple, undrained
• 3 eggs, separated
• 1 tbsp lemon juice
• 1/4 tsp cream of tartar
•  1 pastry shell (9"), baked or graham crust, as I'd mentioned

In a large saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice. Keep warm.

For the meringue, in a mixing bowl (preferably metal, as meringue thickens better in a metal bowl), beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tbsp at a time, on high until stiff peaks form. Pour hot filling into shell. Spread meringue over hot filling, sealing edges to crust.

Bake @ 350 degrees for 15 min. or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers. Yeild: 6-8 servings

Not difficult to make and well worth the time. Bon appetit! From Rachel H.'s kitchen.