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