Guest Post: Grandma Inez’s Pineapple Pie
When I do step-by-step posts for Pioneer Woman’s Tasty Kitchen Blog, I can pick whatever recipes I want. (How awesome is that? I love this gig.) This time I decided to pick one from my own recipe box — this pineapple pie. Because I took new photos, I decided to refresh this post and bring it up to the front.
I was hoping my post would go up a few days later because February is National Pie Month. Usually I think National [insert food] days/months are kind of stupid, but I’m feeling it this time. I happen to have a couple great, easy whole grain (still tasty!) pie crust recipes to show you next week so it worked out well. :)
Check out the step-by-step tutorial for Grandma Inez’s Pineapple Pie over at the Tasty Kitchen blog!
(Original post with updated photos – posted 2/27/08)
This is another one of my grandma’s famous desserts. Whenever I mention it to someone who hasn’t had it, I always wonder what kind of mental pictures they get. A pie crust full of steaming pineapple rings? Ugh. No wonder they make faces at me.
This is what goes through my head . . .
thick, creamy, pineapple-y filling. Good hot or cold, for dessert or for breakfast, or the middle of the night. I would definitely eat this in a box. Or with a fox. (As long as he didn’t sneak into my half.)
My grandma quit asking me what dessert I want her to make when we visit. She just makes one of these. Sometimes two. One for me and my grandpa and the other one for everyone else. :)
For the pie:
3/4 c. sugar
¼ c. butter (2 T.)
2 egg yolks (save whites for meringue)
1/3 c. cornstarch
½ tsp. vanilla
1 8-ounce can of crushed pineapple
1/2 c. + 2 T. water
1 9-inch pre-baked pie crust
For the meringue:
2 egg whites
1/8 tsp. salt
¼ tsp. cream of tartar
1/4 c. sugar
1 tsp. vanilla
To prepare the pie:
Cream sugar, butter, and egg yolks in a medium saucepan with a hand-held electric mixer. Blend in cornstarch and vanilla. Add water and crushed pineapple with its juice; blend once more. Transfer saucepan to the stove and cook over med heat, stirring constantly until thick. Pour into 9’ baked pastry.
To prepare the meringue:
Whip egg whites until they begin to get foamy. Add remaining ingredients and continue to whip until the meringue has reached soft peak stage and is smooth and glossy. Place meringue over cooled pie. Brown at 400 for just a few min. Store in fridge.
From Grandma (Inez Henderson)