How To make Pineapple Meringue Pie
Baked piecrust; 9 inch 1/3 c Cornstarch
1/2 c Sugar
Salt Warm water Grated peel of 1 lemon 1 tb Lemon juice
4 Eggs; separated
1 tb Butter
8 oz Crushed pineapple; reserve
-liquid Egg white meringue topping: 4 Egg whites
1/4 ts Salt
1/2 c Sugar
Recipe by: From Good Housekeeping Prepare pie crust. Into 2 quart saucepan, measure cornstarch, 1 cup sugar and 1/8 teaspoon salt. Stir together. Mix reserved pineapple liquid with warm water to make 1 1/2 cups. Stir into saucepan, add lemon peel and lemon juice. cook over medium heat, stirring until mixture boils. Remove from heat. In small bowl with wire whisk or spoon, beat egg yolks, then stir in small amount of hot liquid. Slowly pour egg mixture into sauce, stirring rapidly to prevent lumping.Return to heat, cook stirring until thickened. (do not boil) . Add butter to thickened mixture and stir until melted and thoroughly blended. Fold in drained pineapple. Blend well. Pour mixture into pie crust. Preheat oven to 400 deg F.
Make Meringue Topping with egg whites. Spread Meringue over filling, touching pie crust. Bake 10 minutes or until golden. Egg White Meringue Topping: Have egg whites at room temperature. Be sure bowl and beaters are clean,dry and chilled. In small bowl with mixer at high speed, beat egg whites and salt until soft peaks form. At high speed, sprinkle in sugar, 2 tablespoon at a time, beating after each addition until sugar is dissolved. Rub a bit of meringue between fingers. If it does not feel grainy, sugar is dissolved. Whites should stand in stiff, glossy peaks. With back of spoon, spread meringue over filling. Seal to pie crust all around edge. Swirl up points to make attractive top. Bake 10 minutes or until golden . Cool away from drafts. JM. Note: For holidays I sometime add a drop or two of food colouring to meringue Such as green for St Patrick's. Red for Christmas. etc. -----
How To make Pineapple Meringue Pie's Videos
BEST PINEAPPLE PIE |CRISPY CRUST RECIPE
My Best Pineapple Pie, soft and yummy!
#pineapplepie
Best Pineapple Pie
Ingredients for crust:
1 1/2 cup of flour (i use APF)
8 Tbsp. Butter soften
1/2 tsp. salt
1 Tbsp. sugar
4-5 Tbsp. iced cold water
Preparation:
In a big bowl put flour, add salt and sugar, then add soften butter, mixed.
Slowly add iced cold water. Mixed until dougu is form. Wrap in a foil or plastic set aside in a fridge for 30 minutes.
After 30 minutes.
Remove from fridge and unwrap
Sprinkle flour on kneading board or clean surface, roll the dough, flatten into circle ( that will fit into 25cm pan) or your preferred pan
Spray of wipe the pan with oil. Fit the dough in a pan carefully, cut off the excess dough.
Set aside.
Ingredients For Filing:
1/2 cup corn starch
1/2 cup condense milk
5o ml water
1 tin can crushed pineapple (485g)
2 tbsp. butter
Preparation:
Heat a pan in stove, melt the butter, add pineapple crust and condense milk. Mixed before adding the mixture of corn starch.
Keep stirring until it thicken.
Turn of the stove, poimur the filling into the crust .
For added toopings:
Heat the oven 190 degree celcius.
Use one (1) egg white (you can more), beat until bubbles form. You can add one (1) tablespoon of white sugar and 1/4 teaspoon cream of tartar.
Beat againbuntil stiff peak reach, spread on top of the pineapple pie, cover with foil and bake.
Baking time:
Bake for 15 minutes and the lower the temperature up to 150 degrees celcius and bake until the top turn brown. Oven may vary.
Enjoy!
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Insanely Good Pineapple Tarts with Meringue
Pineapple Tarts are cool and creamy under a thick layer of delicious meringue. They’re insanely delicious and Pineapple Mini Tarts assure everyone gets their own! If meringue scares you, this recipe will show you how to make a no-fail meringue. Recipe:
VINTAGE PINEAPPLE MERINGUE PIE +EASY PIE CRUST RECIPES!
Hi I'm Molly! Follow me while I create a pineapple meringue pie from a vintage WW2 era recipe. This recipe was discovered in an old cookbook I found in an antique store. The cookbook is the Woman's Home Companion Cook Book. This was published by P.F. Collier & Son Corporation and copyrighted around 1944. I recommend you find a copy of this book. It's an interesting read! Stay tuned through the video and watch as we do a taste test at the end. There's something quite fascinating about tasting history, wouldn't you agree? Who knew a canned pineapple pie could be this delicious!
I hope you enjoy this video! Below are all the recipes I used for this pie.
Pineapple Meringue Pie
1/2 recipe Pastry
1/4 cup Sugar
1 TBSP Cornstarch
2 1/2 cups canned pineapple, crushed or tidbits
4 eggs
1/2 TSP Grated lemon zest
1/2 TBSP Lemon Juice
Follow pastry instructions and make a baked 9-inch pastry shell.
Cook sugar and cornstarch in a pan over medium heat. Add in pineapple and its juice. Stirring constantly, cook until thickened. Separate 3 eggs, reserve the whites for the meringue. Add the whole egg to the egg yolks and beat together. Add in a little of the pineapple mixture and stir quickly so eggs don't cook. Add this into the rest of the pineapple mixture. Cook this over medium heat for about 3 minutes. Make sure you stir constantly. Take off heat and add lemon zest and juice. Deposit this mixture into the cooled, baked pastry shell. Put the meringue on top and bake in a 325 F oven for about 15 minutes or until the meringue is lightly browned.
Pastry dough: Makes 2 9-inch pastry shells, or one 9-inch 2 crust pie
2 cups Flour
1 TBSP Salt
2/3 cup Shortening, chilled (I used vegetable shortening)
6 TBSP Cold water
Make the pastry shell
Sift flour and salt together and take out 1/3 cup and set it aside. Add 1/4 cup water to the 1/3 cup flour-salt mixture and make a paste. Cut in shortening to the remaining flour-salt mixture until the mixture looks like the size of peas. Add the flour paste into the shortening-flour mixture and form a dough. Form the dough into two even balls. Wrap dough-balls with plastic wrap and chill for at least an hour or overnight.
Form the pastry shell
Use 1/2 pastry recipe to make one 9-inch pastry shell. Roll out onto a lightly floured surface into circle about 2 inches larger in diameter than top of pie pan. Place in pie pan and either trim edges or tuck excess underneath edge. Flute or decorate edge as you desire.
Note: Before baking the shell, you can add a layer of parchment paper to your shell and put in either pie weights or dried beans to help keep it flat while it bakes.
Bake the shell
Using a fork, prick the pastry shell all over. Chill thoroughly and then bake in 450 F oven for about 15 minutes or until lightly browned. Bake until shell is set. If the edges are browning too fast then put on lower oven rack and cover loosely with foil. Make sure shell is completely cool before adding pie filling.
Meringue: Makes enough for one 9-inch pie
Beat the 3 eggs whites and a pinch of salt until they are stiff. Slowly beat in 6 TBSP of sugar. Beat until smooth and glossy (about stiff peaks).
Place meringue carefully on top of pie filling. Spread to edge of pastry shell and make sure meringue and shell are sealed together. The meringue may shrink or gap if you don't do this. Bake in a 325 F oven for 15 to 20 minutes or until lightly browned.
Pineapple Pie | TasteoftheSouthPacific
Yes, I know I've made this before but I thought I would say a big thank you to you all for reaching 10k subscribers by recreating this famous dish, that and because I wanted to update the video. Not much has changed with the recipe but I did make the custard from scratch if you guys want to try. I'm still in awe that you've all continued to watch my videos and I can't thank you enough. Wishing you all the best and cheers to the end of 2020 (finally). Enjoy and Malo 'aupito
Ingredients
Crust
2 1/2 cup white flour
1/2 cup sugar
2 teaspoon baking powder
4 egg yolk
3/4 cup butter (room temp)
2 teaspoon vanilla extract
1/2 cup milk
Homemade Custard
3 egg yolk + 1 egg
1 teaspoon vanilla extract
1/2 cup sugar
3/4 cup corn starch
3 cup milk
1 can crushed pineapple
*If using custard powder instead, just add*
3/4 cup custard powder
1 teaspoon vanilla extract
1/2 cup sugar
3 cup milk
1 can crushed pineapple
Meringue
4 egg white (7 if you're making the homemade custard)
1/4 cup sugar
1 teaspoon vanilla extract
Topping
Peanuts & peaches
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Sunset (Prod. by Lukrembo)
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Easy pie recipe! LEMON MERINGUE PIE #easydessertrecipes #desserts
Pineapple Pie | Polynesian style
This dessert is a favourite of mine growing up in the islands. My grandma was the one who would always make pineapple pies and it was always a pleasure to indulge in the sweetness of this dessert, with of course a cup of tea to sip it all down. Fast Forward time and I am now able to make the so called pineapple pie, but cleaning up afterwards is more of a trouble, but definitely worth it. Hope you all enjoyed! Malo
Ingredients:
CRUST
2 cups of flour
2 1/2 teaspoon of baking powder
1/2 cup butter
1/2 cup of milk
3/4 cup sugar
3 egg yolk
CUSTARD FILLING
1/2 cup of custard
2 1/2 cup of milk
1 can crushed pineapple
1/2 cup of sugar
MERINGUE TOPPING
3 egg whites
1 teaspoon white vinegar
2 teaspoon vanilla extract
1/4 cup of sugar
Top it off with slices of peaches and peanuts [optional]
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