Pineapple Meringue Pie


1 c. flour

1/4 c. powdered sugar

pinch of salt

1 stick unsalted butter, cold and cubed

4 oz. cream cheese, cubed


1 c. sugar

2/3 c. pineapple juice concentrate, thawed

1/3 c. water

5 egg yolks (reserve whites for meringue)

3 eggs

6 T. unsalted butter

pinch of salt

juice of 1/2 a lime

1 (5 oz) can crushed pineapple, drained


5 egg whites

1/2 t. cream of tartar

2/3 c. sugar

1/2 t. vanilla

Preheat oven to 400*.  Spray a 9" glass baking pan with cooking spray.

Place flour, sugar, and salt for crust in food processor and pulse to combine.  Add the butter and cream cheese, blend until dough forms a ball.  Press flat, wrap in plastic and chill for 30 minutes in the refrigerator.  

Roll dough out on a lightly floured surface into a 12-14" circle.  Transfer to pie plate, trim and crimp edges.  Place in freezer for 15 minutes.  Remove from freezer and blind bake (line with foil filled with beans, rice or pie beads) for 25 minutes.  Remove foil and weights and cook 10 minutes longer. When removing crust, reduce oven to 325*.

While crust is baking, whisk all ingredients for filling,except crushed pineapple in a saucepan placed over medium heat.  Cook and stir for about 10 minutes until mixture thickens.

Remove crust from oven and pour hot filling mixture through a fine mesh sieve into the hot crust. Sprinkle the crushed pineapple over the filling and stir lightly.  Place pie back in oven and bake until filling is just set, 15-20 minutes ( my filling took 30 minutes to set).  Remove pie from oven and raise temperature to 425*.

While pie is baking, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.  Beat until soft peaks appear then gradually beat in the sugar.  Continue beating until glossy with stiff peaks.  Add vanilla.

Remove pie from oven.  While pie is still piping hot, add the meringue around the sides of the pie, extending past the crust to the pie plate.  Place remaining meringue into the center and then spread the meringue from the edges into the center until the whole pie is covered and lifting the spatula occasionally to make peaks.  Return pie to hot oven and bake for 5 minutes until golden brown.  As you can see from mine I could have removed it 30 seconds sooner so keep an eye on it.  Let cool completely before serving.