Pineapple Meringue Pie

Check out this creamy pie with tropical flavors and a toasted meringue on top. You’ve probably never had a pineapple pie before and you’re missing out!

It’s time for March’s Secret Recipe Club! I seem to be on a stretch of getting assigned to blogs with thich I am often in other cooking groups. This month I drooled over Wendy’s blog A Day in the Life on the Farm. and we’ve both participated in several cooking events such as Brunchweek in 2015 which is coming up again this year at the beginning of May so stay tuned for that!

I really have been wanted to try making my own spanakopita, so when I saw that Wendy had a recipe it was very tempting to make. However what I was really looking for was the perfect dessert to finish off my Easter menu which included a root beer glazed ham, blue cheese scalloped potatoes, roasted asparagus with pistachio-mint pesto, everything asiago biscuits, and my mom’s investment salad (kind of like ambrosia salad and not that was not enough for dessert).

I think her pineapple meringue pie was the correct choice. I actually had never heard of nor thought of making a pineapple pie before but it is definitely something worth visiting, and revisiting. After everything I ate it sent me over the edge but I just couldn’t resist a large slice and neither could anyone else. With that polished off, now I just have to figure out what to do with all the other leftovers from dinner. Since the weather is threatening to get chilly again, I think Wendy’s 13-bean soup with ham may be in order.

One year ago: Blood Orange Curd

Two years ago: Pig Cupcakes

Three years ago: Dark Chocolate Peanut Butter Half & Half Cookies

PINEAPPLE MERINGUE PIE

Serves 8

Ingredients:

CRUST

1 cup all-purpose flour

1/4 cup powdered sugar

Pinch of salt

1 stick unsalted butter, cold and cubed

4 oz. cream cheese, cold and cubed

FILLING

1 cup granulated sugar

1 cup pineapple juice

5 egg yolks (reserve whites for meringue)

3 eggs

6 Tbsp unsalted butter

Pinch of salt

Juice of 1/2 a lime

1 (5 oz.) can crushed pineapple, drained

MERINGUE

5 egg whites (reserved from filling)

1/2 tsp cream of tartar

2/3 cup granulated sugar

1/2 tsp vanilla extract

Directions:

1. Preheat oven to 400 degrees. Spray a 9″ glass pie pan with cooking spray.
2. Place flour, sugar, and salt for crust in food processor and pulse to combine. Add the butter and cream cheese, and pulse until the dough forms a ball. Press flat, wrap in plastic and chill for 30 minutes in the refrigerator.
3. Roll dough out on a lightly floured surface into a 12-14″ circle. Transfer to pie plate, trim and crimp edges. Place in freezer for 15 minutes. Remove from freezer, line with foil and fill with beans, rice or pie beads, and bake for for 25 minutes. Remove crust from oven, remove foil and weights, and reduce oven to 325 degrees.
4. While crust is baking, whisk all ingredients for filling, except crushed pineapple, in a saucepan placed over medium heat. Cook and stir for about 10 minutes until mixture thickens.
5. Remove crust from oven and pour hot filling mixture through a fine mesh sieve into the hot crust. Sprinkle the crushed pineapple over the filling and stir lightly. Place pie back in oven and bake until filling is just set, 20-30 minutes. Remove pie from oven and raise temperature to 425 degrees.
6. While pie is baking, place the egg whites and cream of tartar in a large bowl. Beat until soft peaks appear then gradually beat in the sugar. Continue beating until glossy and stiff peaks form. Add vanilla.
7. Remove pie from oven. While pie is still piping hot, add the meringue around the sides of the pie, extending past the crust to the pie plate. Place remaining meringue into the center and then spread the meringue from the edges into the center until the whole pie is covered and lifting the spatula occasionally to make peaks. Return pie to hot oven and bake for 2-5 minutes until golden brown. Let cool completely before serving.

Source: Adapted slightly from A Day in the Life on the Farm.