Creamy Pineapple Pie with Brown Sugar Meringue
Experience a luscious tropical twist on a classic dessert with this Creamy Pineapple Pie with Brown Sugar Meringue. Featuring a buttery graham cracker crust, a rich pineapple custard filling, and a velvety meringue sweetened with brown sugar for a caramel-like depth, this pie is the perfect marriage of tangy and sweet flavors. The filling is made from crushed pineapple, heavy cream, and egg yolks, creating a silky texture that pairs beautifully with the airy, golden-brown meringue topping. Each bite is a delightful blend of creamy, crunchy, and fluffy textures. Serve this show-stopping dessert chilled to let the flavors fully meld—making it an irresistible centerpiece for gatherings, holidays, or any occasion that calls for a little indulgence.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter
- 1 can (20 ounces) Crushed pineapple (canned, with juice)
- 0.5 cup Granulated sugar
- 4 large Egg yolks
- 3 tablespoons Cornstarch
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 4 large Egg whites
- 0.5 cup Brown sugar
- 0.25 teaspoon Cream of tartar
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix well until the crumbs are evenly moistened.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake the crust in the preheated oven for 8 minutes, then set aside to cool.
In a medium saucepan, combine the crushed pineapple (with juice), 0.5 cup of granulated sugar, egg yolks, cornstarch, and heavy cream. Whisk well to combine.
Cook the pineapple mixture over medium heat, stirring constantly, until it thickens and begins to bubble. Remove from heat and stir in the vanilla extract.
Pour the hot pineapple filling into the prepared crust, spreading it evenly. Set aside to cool slightly while preparing the meringue.
In a large mixing bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add the brown sugar to the egg whites, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
Spread the meringue evenly over the pineapple filling, ensuring it touches the crust edges to seal. Use the back of a spoon to create decorative peaks in the meringue.
Bake the pie in the preheated oven for 12-15 minutes, or until the meringue is golden brown.
Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 3 hours before serving to allow the filling to set.
Slice and serve your creamy pineapple pie topped with brown sugar meringue. Enjoy!
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 45.4 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 204 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
