More than just a dessert, this Pineapple Meringue Pie is a slice of paradise that combines the tangy sweetness of pineapple with the light kiss of meringue. Each bite is a symphony of flavours, with the golden crust playing the perfect host to a luscious filling, topped with a cloud of perfectly toasted meringue. Prepare to be transported to a blissful beach with every bite!
Ingredients:
- 1 cup white sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 1 (20 ounce) can crushed pineapple, undrained
- 3 eggs, separated
- 1 tablespoon lemon juice
- ¼ teaspoon cream of tartar
- 6 tablespoons white sugar
- 1 (9 inch) baked pastry case
Method of preparation:
Preheat the oven to 350 degrees F (175 degrees C).
Combine 1 cup sugar, cornstarch and salt in a large saucepan. Stir in the pineapple and juice until combined.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Cook and stir for 1 minute.
Remove from heat. Whisk the egg yolks lightly in a bowl. Gradually whisk half of the hot mixture into the yolks.
Pour the yolk mixture back into the saucepan and bring to the boil. Cook and stir for 2 minutes. Remove from heat.
Stir in the lemon juice. Allow to cool to room temperature without stirring.
Pour the cooled pineapple filling into the baked pastry case.
Whisk the egg whites and cream of tartar in a large bowl until soft peaks form.
Gradually add 6 tablespoons of the sugar, beating until stiff peaks form and the sugar is dissolved.
Spread the meringue over the filling, sealing the edges to the pastry to prevent shrinkage or oozing.
Bake for 12-15 minutes or until the meringue is golden brown.
Cool on a wire rack away from draughts for 1 hour.
Refrigerate for at least 3 hours before serving.
