Ingredients Jump to Instructions ↓

  1. 6 TBLSP cornstarch

  2. 1 cup sugar , divided

  3. 1/2 tsp salt

  4. 1 pie crust (10 inch) baked

  5. 2 cans crushed pineapple , (20 oz each)

  6. 4 large egg s, separated

  7. 2 TBLSP lemon juice

Instructions Jump to Ingredients ↑

  1. Combine cornstarch, ½ cup sugar, salt and undrained pineapple in saucepan. Cook over low heat, sstirring constantly until clear and thick. Beat egg yolks; add a little of the hot mixture to yolks, return to saucepan with lemon juice. Cook 1 minute. Pour into pie shell. Prepare Meringue. Beat egg whites until frothy. Slowly add the ½ cup sugar and continue beating until stiff peaks form. Spread meringue over the hot filling, spreading to the crust. Bake at 400 for 10 minutes, or until nicely browned.


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