Pineapple Meringue Pie - Master Cookbook Recipe # 474

Name: Pineapple Meringue Pie - Master Cookbook Recipe # 474
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 (one) 9-inch deep-dish pie
Cuisine: Southern
Ingredients: 1 deep-dish pie crust, pre-baked and golden; 1 cup granulated sugar; 6 Tbsp corn starch; 1/4 tsp salt; 1 1/2 cups evaporated milk; 3/4 cup water; 5 large eggs, separated (yolks for filling, whites for meringue); 1 tsp vanilla extract; 2 Tbsp salted butter; The Pineapple: 15.5 oz crushed pineapple, well-strained (OR 8 oz crushed + 8 oz tidbits, strained); Topping: Meringue (Master Cookbook Recipe # 446)

This Pineapple Meringue Pie is a true Southern showstopper. Combining a creamy, tropical custard with a towering, golden meringue, it’s the perfect balance of sweet and tangy. Using a microwave method for the custard makes it simple to achieve that perfect thickness every time!

This is recipe #474 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 25 minTotal time: 45 min Chill Time: 15 min

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Ingredients

1 deep-dish pie crust, pre-baked and golden
1 cup granulated sugar
6 Tbsp corn starch
1/4 tsp salt
1 1/2 cups evaporated milk
3/4 cup water
5 large eggs, separated (yolks for filling, whites for meringue)
1 tsp vanilla extract
2 Tbsp salted butter
The Pineapple: 15.5 oz crushed pineapple, well-strained (OR 8 oz crushed + 8 oz tidbits, strained)
Topping: Meringue (Master Cookbook Recipe # 446)

Instructions

Prep Crust: Pre-bake your deep-dish pie crust at 350°F until it is a light golden brown.
Mix Base: In a large microwave-safe bowl, whisk together the sugar, salt, and cornstarch.
Combine Liquids: Add the evaporated milk, water, and 5 egg yolks to the dry ingredients. Whisk thoroughly until the mixture is smooth.
Thicken Filling: Microwave the mixture on high for 3 minutes, then remove and stir. Continue microwaving in 2-minute intervals, stirring between each, until the custard is thick and glossy.
Finish Filling: Stir in the vanilla extract, salted butter, and the strained pineapple until well combined.
Assemble: Pour the hot pineapple filling into your pre-baked pie crust.
Top with Meringue: Immediately spread your prepared Meringue (Master Cookbook Recipe # 446) over the hot filling, making sure to seal it to the edges of the crust.
Bake: Bake at 325°F for approximately 25 minutes, or until the meringue peaks are a beautiful golden brown.
Cool: Let the pie cool completely on a wire rack before refrigerating. This helps the layers set properly.

Notes

Tammy’s Tips

The most important step is straining that pineapple! You want all that delicious fruit flavor without the extra liquid, which can make your custard runny. Adding the meringue while the filling is still hot is the secret to preventing the meringue from "weeping" or sliding off. It’s a classic technique that makes for a perfect slice every time.