Creamy Pineapple Pie With Brown Sugar Meringue

READY IN: 55mins
Recipe by Boomette

Taken on

Top Review by Crafty Lady 13

What a delightful surprise this recipe was. So easy to make and tasted scrumptious. If you like pineapple upside down cake, you will like this pie. I used a pre-made graham cracker crust because they were on sale. I used a 20-ounce can of crushed pineapple and didn't puree it because I wanted the texture. This was so easy to put together. The pie had just the right amount of sweetness to it. I served this as an after dinner dessert and everyone loved it. Everyone gave this 5 stars and said that it deserved even more. Thanks for sharing another great recipe, Boomette. :) Made 4/3/11 for Aus/NZ Make My Recipe Tag Game.

Ingredients Nutrition

  • Graham Cracker Crust

  • 1 34 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 18 teaspoon salt
  • 14 cup butter, melted
  • Creamy Pineapple Filling

  • 23 cup sugar
  • 13 cup cornstarch
  • 2 cups canned pineapple and juice, pureed (Pour chunks along with juice into measuring cup to 2 cup mark, then puree)
  • 5 egg yolks, lightly beaten
  • 12 teaspoon vanilla
  • Brown Sugar Meringue

  • 5 egg whites
  • 12 teaspoon cream of tartar
  • 13 cup brown sugar


  1. 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.
  2. Reduce oven to 325 degrees.
  3. 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.
  4. Pour mixture into prepared crust.
  5. 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.
  6. 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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