Pineapple Pie
Pineapple Pie
Pay de PiñaThe 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.
Ingrediënten
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
Instructies
- 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 / Tips / Wine Advice:
Serve the pie cool, but not ice cold.
