One of my favorites is to top fish that has been roasted or broiled with dill pesto. It tastes excellent when paired with roasted or grilled vegetables. I used a modest amount of dill.
Prep Time: | 20 mins |
Cook Time: | 30 mins |
Additional Time: | 4 hrs |
Total Time: | 4 hrs 50 mins |
Servings: | 8 |
Yield: | 1 9-inch pie |
Ingredients
- 1 cup white sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 1 (20 ounce) can crushed pineapple, undrained
- 3 eggs, separated, divided
- 1 tablespoon lemon juice
- ¼ teaspoon cream of tartar
- 6 tablespoons white sugar
- 1 (9 inch) baked pastry shell
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine 1 cup sugar, cornstarch, and salt in a large saucepan. Stir in pineapple and juice until blended. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat.
- Place egg yolks in a bowl and gradually stir in 1 cup of hot filling. Add to the mixture in the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in lemon juice and keep warm.
- Beat egg whites and cream of tartar for meringue in a bowl until soft peaks form. Beat in remaining 6 tablespoons sugar gradually, 1 tablespoon at a time, on high speed, until stiff peaks form.
- Pour hot filling into the pastry shell. Spread meringue over the filling, sealing edges to crust.
- Bake in the preheated oven until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; then refrigerate for at least 3 hours before cutting.
Nutrition Facts
Calories | 329 kcal |
Carbohydrate | 58 g |
Cholesterol | 70 mg |
Dietary Fiber | 1 g |
Protein | 4 g |
Saturated Fat | 3 g |
Sodium | 186 mg |
Sugars | 45 g |
Fat | 10 g |
Unsaturated Fat | 0 g |
Reviews
Most amazing pie, easy and it’s always requested.
Lovely recipe and very easy. Though I added an extra egg for a total of 4 eggs instead of 3 eggs.
I didn’t make any changes. It was fine, but very sweet and could have used a little less sugar and maybe more lemon juice.