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Pineapple Meringue Pie
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Vintage Recipe
Pineapple Meringue Pie
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This vintage Pineapple Meringue Pie has flavorful pineapple curd covered in fluffy mounds of meringue. This pie looks impressive and is a nice change of pace from your traditional curd pies. Use a kitchen torch to brown the meringue before serving.

Prep time
Bake/Cook time
Plan for

Chill 3+ hours

8 servings
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Pineapple Meringue Pie
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

Chill 3+ hours

Yield :
8 servings




  1. Soften gelatin by sprinkling gelatin over water in a small cup. Mix and set aside.
  2. On top of a double boiler, combine eggs, sugar, and pineapple juice. Whisk constantly over medium heat. Let come to a bubble, about 5 minutes.
  3. When mixture starts to bubble, add butter, one piece at a time. Whisk constantly until butter has melted before adding another piece. When mixture is thick, add softened gelatin and stir until dissolved.
  4. Strain curd through a sieve and stir in crushed pineapple. Pour mixture into prepared pie crust and let chill for at least 3 hours.
  5. To make meringue, add egg whites to a heatproof bowl and whisk with a hand electric mixer over a pan of simmering water. Beat on medium-high until they start to get thick, then gradually add in sugar, 1 tablespoon at a time, beating until mixture is glossy and peaks are easily held (about 5 minutes).
  6. Add meringue to the top of pie. Brown edges with a kitchen torch if desired.


This recipe first appeared in A Barrel Full of Imperial Recipes cookbook.

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