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Pineapple Meringue Pie

Source of Recipe


Southern Living (June 2008)



List of Ingredients



• 2 cups pecan shortbread cookie crumbs
  
• 1 1/3 cups sweetened flaked coconut, divided
  
• ¼ cup butter, melted
  
• 2 cups milk
  
• ¼ cup cornstarch
  
• 3 large eggs, separated
  
• 1 cup sugar, divided
  
• 1 (20-ounce) can crushed pineapple, drained
  
• 1 Tbsp butter
  
• 1 tsp vanilla extract
  






Instructions



1. Preheat oven to 350° F.
   Stir together cookie crumbs, 1 cup coconut, and ¼ cup melted butter; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate.
   
   
2. Bake at 350° for 10 to 12 minutes, or until lightly browned. Remove to a wire rack.
   
   
3. Whisk together milk and cornstarch in a heavy saucepan, whisking until cornstarch is dissolved. Whisk in egg yolks and ¾ cup sugar, whisking until blended. Cook over medium-low heat, whisking constantly, 8 to 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 tablespoon butter, and vanilla. Spoon immediately into cooled pie crust.
   
   
4. Beat egg whites at high speed with an electric mixer until foamy. Add remaining ¼ cup sugar, 1 tablespoon 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° for 10 to 12 minutes, or until golden brown. Remove from oven to wire rack, and let cool 1 hour or until completely cool. Chill 4 hours.
   
   Makes 8 servings.