This splendid pineapple meringue pie is a delicious tropical twist on the classic lemon meringue pie.

Pineapple Meringue Pie

1 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 (20-ounce) can crushed pineapple, undrained
3 large egg yolks, slightly beaten
1 tablespoon lemon juice
1 (9-inch) baked pastry shell

 

Meringue:

6 tablespoons granulated sugar

3 large egg whites

1/4 teaspoon cream of tartar

1. In a large saucepan, combine sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into beaten egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice.
2. Pour hot filling into pastry shell. Spread meringue over hot filling, sealing edge to crust.
3. Bake at 350°F (175°C) for 12 to 15 minutes or until meringue is golden brown. Cool completely on a wire rack before cutting. Refrigerate leftovers.
4. For Meringue: In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Makes 6 to 8 servings.