Creamy Pineapple Pie With Brown Sugar Meringue

Total Time
Prep 15 mins
Cook 40 mins

Taken on

Ingredients Nutrition


  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.
Most Helpful

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.

Crafty Lady 13 April 03, 2011

Yummy! We loved this light, fresh summery pie. It goes together quickly with very little effort. I used a store bought graham cracker crust because I already had it in my pantry. Also, a 20 oz. can of pineapple chunks in its own juice was the perfect size for the filling. Thank you for sharing this wonderful recipe. It is a keeper! Made for ZWT 9 Caribbean - Tropical Dessert Challenge for The Apron String Travelers.

Bayhill August 08, 2013

Easy and very good. I'm diabetic, so I used Splenda instead of sugar in the crust and pie. I did use the brown sugar in the topping. Thanks for the recipe!

McNealman345 April 11, 2011