Aunt Barbara’s Pineapple Lemon Meringue Pie
If you’re looking for a way to hang on to these last couple weeks of summer, we have just the thing. And guess what? Its a pie! I am just as shocked as you are. But this is a perfect and easy lemon meringue pie with a tropical summer twist. I give you, Granny’s sister’s creation: Pineapple Lemon Meringue Pie. It is such a refreshing dessert to wrap up your dinner and an even better dessert to wind down your summer.
This Pineapple Lemon Meringue Pie recipe has been taunting me all summer. I’ve been wanting to eat it, but my fear of baking pies has stood in my way. Not to mention meringue-that is some scary advanced baking stuff! But last week our whole family was together (for our intern and dad’s 70th birthdays) and I knew that if anyone would give me honest feedback, it was the 14 people gathered together in our childhood home. Plus, this way Anne and I could make it together, and I needed the reinforcement for this scary recipe.
When I nervously read the recipe, we were pleasantly surprised to learn how UNcomplicated it actually is! And we were seriously unprepared for how tasty this pie was. It was so tasty, in fact, that we – pie cowards – made it again the very next day. You might say that the only thing to fear when making this recipe is that you are at risk of eating the whole thing by yourself. Don’t say we didn’t warn you when you finish the last bite and can’t live until you get another one in the oven. We hope the final days of your summer make you as happy as this pie made us.
- 1 9 inch pie shell
- 1 15 oz can crushed pineapple in juice (well drained, reserving the liquid)
- 1 1/2 c sugar
- 4 T flour
- 5 T cornstarch
- 1/4 t salt
- 1/2 c reserved pineapple juice
- 3 egg yolks (slightly beaten)
- 1 3/4 c boiling water
- 1 1/2 lemons (zested and juiced)
- 3 egg whites
- 6 T sugar
- 1/8 t cream of tartar
Pre-bake the pie shell according to package directions.
When cooled, spread the drained pineapple on the bottom of the pie shell.
Preheat the oven to 350. Combine the filling ingredients in the following order, mixing well after each addition: Sugar, flour, cornstarch, salt, reserved pineapple juice, egg yolks, boiling water.
Bring mixture to a boil and boil gently for 3-4 minutes, stirring constantly. The mixture will gel together quickly. Cool for 5 minutes, then add the lemon juice and zest.
Pour the filling evenly over the pineapple within the pie crust.
Beat egg whites and cream of tartar with electric mixer until foamy, about 3-5 minutes. Gradually add sugar, beating until mixture forms stiff peaks. This may take 8-10 minutes.
Spread the meringue over the pie, sealing the edges. Bake for 12-15 minutes or until lightly browned. Cool pie completely before serving.