Creamy Pineapple Pie With Brown Sugar Meringue

Recipe by Boomette
READY IN: 55mins
YIELD: 1 pie


  • Graham Cracker Crust
  • 3
    tablespoons sugar
  • 18
    teaspoon salt
  • 14
    cup butter, melted
  • Creamy Pineapple Filling
  • 23
    cup sugar
  • 13
  • 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


  • 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.