Meringue is a sweet delicate topping. It can be added to just about any recipe but most people associate it exclusively with Lemon Meringue pie. This pie is made in exactly the same way except for the filling. Meringue is the topping. The base filling can be just about anything you want as long as it needs to be baked.
One of the most important tips to making a meringue pie is to spread the meringue all the way to the edges. The meringue will slightly shrink as it cooks. Spreading it evenly, all the way to the edges, will ensure that every bite of that delectable pie will taste exactly the same.
I’m not entirely sure why but most beginning bakers are intimidated at the thought of making meringue. I have a hunch why this true but no one has actually confirmed it. Most memories of eating meringue pie are of the scrumptious desserts Grandma used to make. Perhaps newbies are afraid of ruining Grandma’s tradition. Regardless of your reason, never be intimidated by the thought of making a pie!
The key tips to making the perfect meringue are to use large egg whites at room temperature and using a glass or metal bowl. I use only glass bowls. Plastic bowls often retain grease and fat that you can’t see with the naked eye. You might think that plastic bowl is clean but trust me. Use a large glass bowl that allows plenty of room to properly beat the meringue.
What You’ll Need
Key Ingredients
- Refrigerated pie crust
- Crushed pineapple
- Butter
- Milk
- Eggs separated
- Granulated sugar
- Cornstarch
- Light brown sugar
- Vanilla extract
- Cooking spray (such as Pam)
Utensils & Equipment
- Medium mixing bowl
- Small bowl
- 9-inch deep dish pie plate
- Medium saucepan
- Electric mixer
- Wire whisk
Pineapple Meringue Pie Recipe
Utensils & Equipment
- 1 medium mixing bowl
- 1 small bowl
- 1 9-inch deep dish pie plate
- 1 medium saucepan
- 1 electric mixer
- 1 wire whisk
Ingredients List
- 1 refrigerated pie crust softened at room temperature for 20 mins
- 1 can 20 ounce crushed pineapple drained
- 1 Tbsp butter
- 2 cups milk
- 3 eggs separated
- 1 cup granulated sugar
- 4 Tbsp cornstarch
- 1/4 cup light brown sugar
- 1 tsp vanilla extract
- 1 cooking spray
Instructions
Preheat Oven
- Preheat oven to 425℉.
Prepare The Crust
- The crust should sit at room temperature for 15-20 minutes as directed on the packaging.
- Spray the pie plate with cooking spray.
- Firmly press the crust into the pie plate, up the edge, and onto the rim. Crimp the edge to create a scalloped look.
- Bake the crust for 12 – 15 minutes or until golden brown.
- Completely cool the crust before using. Cool for 30 minutes at room temperature or 10 minutes in refrigerator.
- Lower the oven temp to 325℉.
Prepare The Filling
- In medium saucepan add the milk and cornstarch. Whisk together until the cornstarch is dissolved.
- Stir in the 3 egg yolks and 3/4 cup of sugar.
- Stirring constantly, cook on medium-low heat for 8 – 10 minutes or until the mixture begins to bubble and is thick enough to form soft peaks.
- Remove from heat and stir in the crushed pineapple, 1 Tbsp of butter, and vanilla extract.
- Spoon mixture into the cooled crust.
Prepare The Meringue Topping
- In medium bowl beat the 3 egg whites with electric mixer until foamy.
- Continue bearing while adding the remaining 1/3 cup of sugar, 1 Tbsp at a time.
- Beat until stuff peaks form.
- Spoon the meringue over the hot filling.
Bake
- Bake at 325℉ for 20 – 25 minutes or until the meringue is golden brown.
Cool Down
- Refrigerate for at least 4 hours before serving. The meringue will cool off almost immediately but the pineapple must cool completely to thicken.
Notes
Nutrition
Inspired by the Pineapple Meringue Pie recipe generously shared by Pillsbury.