PINEAPPLE MERINGUE PIE
This was my mother's favorite pie. My grandmother was sure to make one each time we went to visit her. Refrigerate any leftovers.
Provided by Albert Butchino
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine 1 cup sugar, cornstarch, and salt in a large saucepan. Stir in pineapple and juice until blended. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat.
- Place egg yolks in a bowl and gradually stir in 1 cup of hot filling. Add to the mixture in the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in lemon juice and keep warm.
- Beat egg whites and cream of tartar for meringue in a bowl until soft peaks form. Beat in remaining 6 tablespoons sugar gradually, 1 tablespoon at a time, on high speed, until stiff peaks form.
- Pour hot filling into the pastry shell. Spread meringue over the filling, sealing edges to crust.
- Bake in the preheated oven until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; then refrigerate for at least 3 hours before cutting.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 58.2 g, Cholesterol 69.8 mg, Fat 9.7 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 185.5 mg, Sugar 44.7 g
PINEAPPLE MERINGUE PIE
One of my dad's favorite pastimes was making this pie. You never left his house without a pie or two to take home with you.-Lyn Benedict, Dexter, New Mexico
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice. Keep warm., For meringue, in a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Pour hot filling into crust. Spread meringue over hot filling, sealing edge to crust., Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 383 calories, Fat 13g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 220mg sodium, Carbohydrate 63g carbohydrate (45g sugars, Fiber 1g fiber), Protein 5g protein.
PINEAPPLE SOUR CREAM AND MERINGUE PIE
A delicious, old recipe passed down from my Great-Grandmother. You will not be disappointed with the flavor. It's rich and creamy with a meringue top! Recipe may look complicated, but it's not -- much of the time spent is waiting for the filling to cool before assembling pie.
Provided by New Mom Kate
Categories Pie
Time 2h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- To make filling, combine sugar, flour and salt in a saucepan. Stir in pineapple, sour cream and lemon juice.
- Put saucepan over high heat. Stir and cook mixture until it comes to a boil.
- Turn down heat and cook 2 more minutes, stirring constantly.
- In a seperate small bowl, stir a small amount of hot filling mixture into egg yolks. (This heats the eggs and prevents them from scrambling when added to the hot saucepan.) Then add eggs to the hot mixture in saucepan, stirring constantly.
- Cook and stir for 2 more minutes over medium heat.
- Remove from stove and let mixture cool to room temperature (approx. 1-2 hours). Spoon into baked pie shell.
- To make meringue, beat egg whites with vanilla and cream of tartar into soft peaks.
- Gradually add sugar and keep beating at highest speed until stiff and glossy.
- Spread meringue on top of pineapple mixture. Note: Meringue MUST TOUCH pie crust all way around.
- Bake at 350 degrees for 12-15 minutes until meringue has a golden color.
- Best served immediately when cool. (Does not refrigerate as well.).
Nutrition Facts : Calories 314.1, Fat 12.3, SaturatedFat 5.8, Cholesterol 59.9, Sodium 278.9, Carbohydrate 48.6, Fiber 0.8, Sugar 36.1, Protein 3.8
CREAMY PINEAPPLE PIE WITH BROWN SUGAR MERINGUE
Make and share this Creamy Pineapple Pie With Brown Sugar Meringue recipe from Food.com.
Provided by Boomette
Categories Pie
Time 55m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Graham Cracker Crust: Preheat oven to 350 degrees. Butter a 9-inch pie plate. Mix together the crumbs, sugar, and salt in a medium bowl. Add melted butter and stir to combine. Press mixture evenly into prepared pie plate. Bake for 8-10 minutes. Cool.
- Reduce oven to 325 degrees.
- Creamy Pineapple Filling: Whisk together sugar and cornstarch in medium saucepan. Add yolks and pineapple puree, and cook over medium heat, whisking constantly, until mixture thickens and bubbles, about 8 minutes. Stir in vanilla and any leftover pineapple chunks.
- Pour mixture into prepared crust.
- Brown Sugar Meringue: Put egg whites and cream of tarter in bowl of electric mixer. Beat on high until soft peaks form. Slowly add brown sugar, beating until stiff.
- Pile meringue on top of warm filling, making sure to spread it right to the edges. Bake at 325 degrees for 15-20 minutes, until golden. Cool at least one hour, then refrigerate.
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- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix cookie crumbs, 1 cup of the coconut and the melted butter; firmly press in bottom, up side and onto rim of pie plate. Bake 10 to 12 minutes or until lightly browned. Cool completely. Reduce oven temperature to 325°F.
- In heavy saucepan, stir milk and cornstarch with whisk until cornstarch is dissolved. Stir in 3 egg yolks and 3/4 cup of the sugar. Cook over medium-low heat 8 to 10 minutes, stirring constantly, until mixture begins to bubble and is thick enough to hold soft peaks. Remove from heat; stir in pineapple, 1 tablespoon butter and the vanilla. Spoon into crust.
- In medium bowl, beat egg whites with electric mixer on high speed until foamy. Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing edges. Sprinkle remaining 1/3 cup coconut over meringue. Bake 20 to 25 minutes or until golden brown. Cool completely. Refrigerate 4 hours before serving.
MOROCCAN BAKED FISH IN A BAG & PINEAPPLE MERINGUE PIE ...
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Cuisine Modern AustralianCategory Main CourseServings 4
- Tear four large pieces of baking parchment and scrunch up to a tight ball. This helps make it more pliable. Open the paper out and sit each one in a bowl making a well in the middle. As an alternative to baking parchment you can use foil, or you can even buy individual cellophane roasting bags, which work a treat.
- Divide the tomatoes between the parcels, then do the same with the chickpeas, olives, apricots, carrot, harissa, red pepper, spinach and coriander. Season and gently stir to mix.
- Sit the fish fillets on top, season and drizzle with olive oil. Pull up the sides of each parcel and tie each one tightly with a piece of string. If you are using foil, scrunch together tightly, making sure you leave space in the top to allow steam to circulate.
COCONUT PINEAPPLE MERINGUE PIE • MELINDA STRAUSS
From melindastrauss.com
Estimated Reading Time 5 mins
- In a food processor, blend flour, brown sugar and salt. Add solid coconut oil and pulse until the flour mixture is the texture of wet sand. Add 3 tablespoons of ice water and pulse the dough until it just begins to come together. If the dough is still too dry, add 1 more tablespoon of ice water and pulse again until the a ball of dough has formed. Place the dough in plastic wrap and refrigerate for 30 minutes. This dough can be refrigerated for up to 3 days or frozen for up to 3 months.
- While the crust is cooling, prepare the pineapple filling by place the blended pineapple in a medium saucepan and bring it to a boil over medium-low heat. When the pineapple if bubbling, add the sugar, corn starch and salt and stir to combine. Bring the filling to a boil again, stirring continuously for 1 minute, then remove from the heat.
- Last step is to make the meringue topping. Raise the temperature of the oven to 400 degrees F. In a stand mixer (or hand blender) with the whisk attachment, whisk the egg whites on high until beginning to fluff up then lower the speed to medium and slowly add the sugar. Raise the speed to high again and continue whisking the egg whites until peaks begin to form.
PINEAPPLE MERINGUE PIE - ASDA GOOD LIVING
From asda.com
4/5 (15)Total Time 1 hr 30 minsCategory DessertCalories 420 per serving
- Pre-heat the oven to 200C/180C Fan/Gas 6. Stir the icing sugar and a pinch of salt into the flour. Cut 125g cold butter into cubes and run into the flour mixture. Add 1 egg yolk and 1 tbsp cold water and mix with a round-bladed knife to make a stiff dough -- you may need a little more water. Roll out on a floured surface and use to line a 22cm flan tin. Chill for 20 mins.
- Prick the base with a fork. Line the pastry case with foil and weigh it down with rice or something similar. Bake for 10 minutes. Remove the foil and rice and cook the case for another 5 minutes to lightly brown the pastry.
- Reduce the oven to 160C/140C Fan / Gas 3. Whizz the pineapple in a processor or with a hand-held blender to make a rough purée. Put 3 tbsp of this in a bowl and the rest in a pan. Add the lemon zest to the pan.
- Mix the purée in the bowl with the lemon juice, cornflour and 25g of the caster sugar until smooth. Add this mixture to the pan and heat, stirring all the time, until the mixture comes to the boil and thickens slightly. Tip into a bowl and leave for 10 minutes to cool slightly.
PINEAPPLE MERINGUE PIE RECIPE | MYRECIPES
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Servings 1
- Combine 1 1/4 cups sugar, cornstarch, butter, lemon rind, salt, and egg yolks in a heavy saucepan; stir well. Pour boiling water over sugar mixture, stirring well. Cook over medium heat 5 minutes or until thickened and bubbly, stirring constantly. Remove from heat. Stir in pineapple and lemon juice. Pour filling into pastry shell.
- Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over warm filling, sealing to edge of pastry. Bake at 350° for 10 to 12 minutes or until golden brown. Cool to room temperature.
VEGAN PINEAPPLE MERINGUE PIE - THE BAKING EXPLORER
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5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
- To make the pastry use a food processor to whizz the dairy free butter, sugar and flour together. Or you can do this by hand in a bowl by rubbing the butter into the plain flour and caster sugar until it resembles bread crumbs
- Add the water and pulse the food processor until it comes together into a dough. You may not need all the water so add it slowly. Again if you're doing this by hand, pour the water into the bowl slowly and mix with a spoon until it comes together into a dough
- Wrap the dough in cling film and chill it in the fridge for 30 minutes, or up to an hour if it's a hot day
ORANGE PINEAPPLE MERINGUE PIE - SWEET TOOTH AND SASS
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- With the food processor, process the wafers with the almond flour, sugar and salt until the cookies become fine crumbs, about 20 seconds. Add the melted butter and pulse about 10 times, just until incorporated.
- In the top of the double boiler, whisk together the egg yolks, 2½ tbsp of the egg whites, and all but 2 tbsp of the sugar, pineapple orange concentrate and salt. (Refrigerate the remaining whites for the meringue).
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- In a bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium low speed until foamy. Gradually raise the speed to medium high and beat until soft peaks form when the beater is raised.
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