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Pineapple Pie

Pay de Piña
The cook in my rented villa in Puerta Vallarta promised a surprise one evening. I remember how pleased she was when she presented her American-style pineapple pie to my tour group. The memory inspired this recipe.
Deel op Facebook Print Recipe

Ingredients

Makes 6 to 8 servings

  • Pie Crust
  • ½ cup sugar
  • 2½ tablespoons cornstarch
  • ⅛ teaspoon salt
  • 4 large egg yolks beaten
  • 2 cups whole milk
  • ½ teaspoon pure vanilla extract
  • 1 cup drained canned crushed pineapple in heavy syrup
  • ⅛ teaspoon cream of tartar
  • 3 tablespoons sifted confectioners' sugar

Instructions

  • Preheat the oven to 350°.
  • Bake the pie crust and reserve.
  • Leave the oven on.
  • In a saucepan, mix the sugar, cornstarch, and salt.
  • Whisk in the beaten egg yolks, milk, and pineapple.
  • Bring to a boil, whisking, over medium-low heat, until the mixture is thick and smooth, about 10 minutes.
  • Stir in the vanilla.
  • Set filling aside.
  • In a large bowl, beat 3 of the egg whites with the cream of tartar until foamy.
  • Add the confectioners' sugar gradually while beating until the mixture is shiny with stiff peaks.
  • Pour the warm filling into the baked pie crust.
  • Cover the filling with the beaten egg whites, spreading the meringue to contact the edge of the crust.
  • Bake until the meringue is golden brown, 10 to 15 minutes.
  • Transfer the pie to a rack to cool completely then refrigerate about 1 hour or up to overnight.

Notes & Wine Advice

Serve the pie cool, but not ice cold.
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Course; Fruit / Pastry / Pie
Cuisine; Mexican