Southern Pineapple Pie

252

By Angie Barrett

Prep Time:

30m

Bake/Cook Time:

10m

Yield:

12 slices

This Southern Pineapple Pie has a burst of tropical summer sunshine baked right into it. Full of juicy pineapple with a custard center, fluffy meringue, and a buttery, flaky crust makes this recipe a "must-try" pie.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Pineapple Pie

One 9-inch deep dish pie crust, baked and cooled
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
3 egg yolks
Pinch salt
3 tablespoons cornstarch
1 1/2 cup milk
1 cup crushed pineapple, drained VERY WELL
1/2 teaspoon vanilla extract

Meringue

3 room temperature egg whites
1/2 teaspoon cream of tartar
2 tablespoons Dixie Crystals Extra Fine Granulated Sugar

Directions

In a double boiler, combine 1/2 cup sugar, egg yolks, salt, cornstarch, and milk.
With water in bottom of double broiler, heat on medium high heat and whisk egg yolk mixture for 10-15 minutes until thick, with a custardy texture.
Once very thick, remove custard from heat. Let cool for 2 minutes and stir in very well drained crushed pineapple and vanilla extract.
Pour pineapple custard mixture into cooled pie shell.
Preheat oven to 350°F.
With an eclectic mixer, whisk together egg whites for 45 seconds. Add in cream of tartar and sugar.
Whisk on medium-high speed for 10 minutes or until meringue is smooth and has stiff peaks.
Pile meringue on top of pineapple pie, spreading it to cover entire top.
Place pie into preheated oven for 10 minutes or until top is lightly browned.
Let pie cool on counter for 1 hour and then place into fridge for at least 6 hours or overnight to chill.