Pineapple Meringue Pie

You’re in for a taste of tropical paradise with this show-stopping Pineapple Meringue Pie! A buttery, crumbly crust gives way to a creamy pineapple filling, topped with a fluffy, golden meringue topping.

It’s the perfect sweet treat to transport you to a sunny island getaway, no matter the time of year.

Ready Time

2 hrs

Yields

10 servings

Ingredients

For the Crust:
* 2 1/4 cups all-purpose flour
* 1 tsp salt
* 1 cup cold unsalted butter, cut into small pieces
* 1/4 cup ice-cold water
For the Filling:
* 1 cup granulated sugar
* 1/2 cup unsalted butter, softened
* 4 large egg yolks
* 1/2 cup pineapple juice
* 1/2 cup heavy cream
* 1/4 cup granulated sugar
* 1/2 tsp salt
* 1/2 tsp vanilla extract
* 1 cup pineapple chunks
For the Meringue:
* 4 large egg whites
* 1 cup granulated sugar
* 1 tsp cream of tartar

Instructions

Preheat your oven to 375°F (190°C). To make the crust, in a large bowl, whisk together the flour and salt.

Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch pie dish and trim the edges to fit. Crimp the edges to form a decorative border.

In a large bowl, whisk together the granulated sugar, softened butter, and egg yolks until light and fluffy.

Whisk in the pineapple juice, heavy cream, granulated sugar, salt, and vanilla extract until well combined. Stir in the pineapple chunks.

Pour the pineapple mixture into the pie crust.

Bake for 40-45 minutes or until the crust is golden brown and the filling is set. While the pie is baking, prepare the meringue.

In a clean dry bowl, beat the egg whites and cream of tartar until soft peaks form.

Gradually add the granulated sugar and continue beating until stiff peaks form. Remove the pie from the oven and spread the meringue over the filling, making sure to seal the edges of the meringue to the crust to prevent filling from escaping during baking.

Return the pie to the oven and bake for an additional 10-15 minutes or until the meringue is golden brown.

Let the pie cool completely on a wire rack before serving.

Notes

Use cold ingredients, especially the butter and water, to ensure the crust turns out flaky and tender. Make sure to not overwork the dough, as this can lead to a tough crust.

When making the filling, whisk until the mixture is light and fluffy to ensure it’s well combined and has a smooth texture.

When rolling out the crust, use a lightly floured surface to prevent sticking and make the process easier. Leave some space between the crust and the edge of the pie dish to allow for expansion during baking.

Use fresh pineapple chunks for the best flavor and texture.

If using canned pineapple, drain the liquid and pat dry with paper towels before using. To prevent the meringue from weeping during baking, make sure to spread it over the filling and seal the edges to the crust.

Let the pie cool completely before serving to ensure the filling has set and the meringue is stable.

This pie is best served on the same day, but it can be refrigerated for up to 2 days or frozen for up to 2 months.