Pineapple Meringue Pie


  • 6 tablespoons cornstarch
  • 1 cup sugar, divided
  • 1/2 teaspoon salt
  • 1 (10-inch) pie crust, baked
  • 2 (20 ounce) cans crushed pineapple
  • 4 eggs, separated
  • 2 tablespoons lemon juice


  1. Combine cornstarch, 1/2 cup sugar, salt and undrained pineapple in saucepan. Cook over low heat, stirring constantly, until clear and thick.
  2. Beat egg yolks; add a little of the hot mixture to yolks, then return to saucepan with lemon juice. Cook 1 minute.
  3. Pour into pie shell.
  4. Prepare meringue. Beat egg whites until frothy.
  5. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form.
  6. Spread meringue over the hot filling, spreading to crust.
  7. Bake at 400 degrees F for 10 minutes, or until nicely browned.