Double Meringue Jamaican Pineapple Pie
Why I Love This Recipe
I grew up in Montana...1500 miles from my grandparents. We looked forward to the years that our family made the trip to Texas for Christmas. We especially looked forward to the food. I was blessed with grandmothers that loved to cook and went above and beyond to spoil us with sweets during our visits. One of my favorite desserts prepared by my paternal grandmother was Pineapple Pie. Now that I'm grown and bake for my own family, I enjoy using her recipe, but with my own twists. This recipe for Double Meringue Jamaican Pineapple Pie is based on my grandma's recipe. I added coconut, rum, and pecans and doubled the meringue. My pie motto is "There's no such thing as too much meringue." I discovered a fool proof meringue recipe a few years ago that is now a baking staple.
I hope you enjoy this recipe as much as our family does!
Ingredients You'll Need
9 inch pie crust, baked
1 cup sugar
1/4 cup cornstarch
1/2 cup water
3/4 cup pineapple juice
1/4 cup dark rum
3 egg yolks, slightly beaten
3 tablespoons butter
1 tablespoon lemon juice
1 cup crushed pineapple, well drained
1/4 cup sweetened coconut flakes
1/4 cup pecans, finely chopped
2 tablespoons cornstarch
4 tablespoons cold water
1 cup boiling water
2 teaspoons vanilla extract
6 egg whites
12 tablespoons white sugar
pinch of salt
Prepare meringue base by blending cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
While meringue base is cooling, make pie filling. Mix together sugar and cornstarch in a medium saucepan. Gradually stir in water, juice, and rum. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute.
Slowly stir at least half of the mixture into the egg yolks, then stir into hot mixture in pan. Boil 1 minute longer, stirring constantly. Remove from heat, continuing to stir. Blend in butter, lemon juice, pineapple, coconut, and pecans. Pour into prepared shell
Preheat oven to 350.
When meringue base is cool, beat egg whites until foamy. Beat in sugar one tablespoon at a time, beating until stiff and glossy. Add salt and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled 9-inch pie.
Bake pie in preheated oven for 10 minutes until tips of meringue begin to brown.