Pineapple Custard Pie – a delicious recipe with shell, pineapple, sugar, eggs, butter, additional sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the pineapple and 1 cup sugar in the top of a double boiler and mix through.
2
Place the top of the double boiler over rapidly boiling water and cook, stirring constantly.
3
When the mixture has thickened, remove from heat and add the butter; mix, then allow to cool for 5 minutes.
4
Pour the pineapple mixture into the baked pie crust and spread evenly with a rubber spoon.
5
Then beat the egg whites until they stand in peaks.
6
Gradually add the additional 1/4 cup of sugar and beat again until all is mixed. Spread the meringue over the top of the pineapple filling, making sure you bring it out to the edges, completely sealing and covering the pineapple custard.
7
Place in 325u00b0 oven for 15 to 20 minutes or until the meringue has turned a golden brown.
8
Allow to cool before cutting.
447
kcal
Calories
8
g
Fat
91
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (9-inch) baked pie shell, 2 c. crushed pineapple, drained, 1 c. granulated sugar, 2 eggs, separated, and more.
Yes, Pineapple Custard Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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