canned pineapple and juice, pureed
( Pour chunks along with juice into measuring cup to 2 cup mark, then puree)
egg yolks, lightly beaten
Brown Sugar Meringue
cream of tartar
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.
Reduce oven to 325 degrees.
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.
Pour mixture into prepared crust.
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.
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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Creamy Pineapple Pie With Brown Sugar Meringue (cont.)