Wednesday, May 30, 2012


Want a refreshing pie for desert on a hot humid day? I have the answer... Four years ago when my mom died the ladies at the church I grew up in furnished lunch for our family and friends after her funeral and burial. One of them made pineapple meringue pie or pies. I've been looking since then for a recipe. I found several and think I came close last Sunday taking parts from various recipes to make my version.

One baked pie crust cooled. I use the kind that comes two in a box individually wrapped. I use the red box Pillsbury brand, Wal-mart Brand or brand carried at the wholesale stores which have more in a box.

In sauce pan combine:
1-20 oz. can of crushed pineapple in it's own juice
1/2 cup sugar
1/2 cup sour cream
2 tablespoons cornstarch
2 tablespoons lemon juice
2 teaspoons vanilla
4 egg yolks

mix together and cook over medium heat until thicken. Once it started to heat up it took about five minutes. Stir to keep from burning and sticking to bottom of pan.

Pour in the baked pie crust. Let it cool somewhat and make meringue using
the 4 left over egg whites beat with electric hand mixer with a little cream of tarter (guess 1/4 teaspoon or 1/2 teaspoon. I just shake some in bowl with egg whites. When the whites get thick and forming peaks add 2 tablespoons sugar (I only use Domino Sugar) and beat until grains disappear and no longer grainy. Spoon it on the pineapple custard peaking it in the center and sealing it to the rim of the pie crust to keep it from shrinking. Put in 350 degree preheated oven for a few minutes until golden brown. Remove and let cool on a cooling rack. After it had cooled good I put mine in the fridge to get good and cold before serving as it was a HOT HUMID VIRGINA DAY.

I am thinking the next time to use 1 teaspoon vanilla extract and 1 teaspoon coconut flavoring. I think that added may be tasty too. My family isn't into coconut because of the texture. I don't get it I love it. Also think a cup or two of coconut would be good in it.