Grandma Inez's Pineapple Pie

5 steps · 45 min total

1. 01

   Make the Filling Base

   In a medium saucepan, use a hand-held electric mixer to cream 1/4 cup sugar, 2 tablespoons butter, and 2 egg yolks until well combined. Blend in 1/3 cup cornstarch and 1 teaspoon vanilla. Stir in 1/2 cup water and the 8 oz crushed pineapple, including its juice, blending until smooth.
2. 02

   Cook the Filling

   Move the saucepan to the stove and cook over medium heat, stirring constantly with a whisk or spoon. Keep stirring until the mixture thickens to a pudding-like consistency, coating the back of your spoon.
3. 03

   Pour Filling into Crust

   Pour the hot pineapple filling into the 1 9-inch pre-baked pie crust.
4. 04

   Whip the Meringue

   In a clean bowl, whip 2 egg whites until they start to get foamy. Gradually add 3/4 cup sugar, 1/8 teaspoon salt, 1/4 teaspoon cream of tartar, and 1/2 teaspoon vanilla. Continue whipping until the meringue reaches a soft peak stage — it should be smooth and glossy.
5. 05

   Brown and Chill

   Once the pie filling has cooled slightly, spread the meringue evenly over the top, sealing it to the edges of the crust.

   Place the pie in an oven preheated to 400 °F and bake for just a few minutes, until the meringue tips are lightly browned. Let cool completely, then store the pie in the fridge until ready to serve.