Pineapple Pie 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 topped with a toasted meringue. 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. :)
Lately I’ve been making this with my Perfect Gluten-Free Pie Crust and it’s just as good. Honest.
- For the pie:
- 3/4 cup sugar
- ¼ cup butter (4 T.)
- 2 egg yolks (save whites for meringue)
- 1/3 cup cornstarch or potato starch
- ½ teaspoon vanilla
- 1 8-ounce can of crushed pineapple
- 1/2 cup + 2 Tablespoons water
- 1 recipe pre-baked Perfect Gluten-Free Pie Crust
- For the meringue:
- 2 egg whites
- 1/8 teaspoon salt
- ¼ teaspoon cream of tartar
- 1/4 cup sugar
- 1 teaspoon 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 pie crust.
- 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 in the oven at 400 degrees F for just a few min. Store in the fridge.