Pineapple Meringue Pie

Yesterday was Toby’s birthday, so I decided to make a special dessert for the occasion. This is the third pie I have ever made! My only problem was with the meringue…the egg whites took forever to get light and fluffy. I think maybe I had a little bit of yolk in them? I think I read somewhere that even the tiniest bit of yolk can affect the meringue. In any case, this pie is delicious, and I can’t pass by the fridge without taking a bite of it. This one’s a keeper.

rating: 9

Pineapple Meringue Pie
(from the June 2008 issue of Southern Living magazine)

2 cups pecan shortbread cookie crumbs
1 1/3 cups sweetened flaked coconut, divided
1/4 cup butter, melted
2 cups milk (I used Silk soymilk)
1/4 cup cornstarch
3 large eggs, separated
1 cup sugar, divided
1 (20-ounce) can crushed pineapple, drained
1 tbsp butter
1 tsp vanilla extract

1. Preheat oven to 350 degrees F. Stir together cookie crumbs, 1 cup coconut, and 1/4 cup melted butter; firmly press on bottom, up sides, and onto lip of a lightly greased 9″ pie plate.

2. Bake at 350 degrees F. for 10-12 minutes or until lightly browned. Remove to a wire rack, and let cool for 1 hour or until completely cool.

3. Whisk together milk and cornstarch in a heavy saucepan, whisking until cornstarch is dissolved. Whisk in egg yolks and 3/4 cup sugar, whisking until blended. Cook over medium-low heat, whisking constantly, 8-10 minutes or until a chilled pudding-like thickness. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat; stir in pineapple, 1 tbsp butter, and vanilla. Spoon immediately into cooled pie crust.

4. Beat egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 tbsp at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over hot filling, sealing edges. Sprinkle remaining 1/3 cup coconut over meringue.

5. Bake at 350 degrees F for 10-12 minutes or until golden brown. Remove from oven to wire rack, and let cool 1 hour or until completely cool. Let chill 4 hours.