this is WOW good, it's our new favorite
Pineapple Meringue Pie - tasteofhome.com
Prep: 20 min. + chilling
Bake: 15 min. + cooling
1 cup plus 6 tablespoons Domino® or C&H® Granulated Pure Cane Sugar, divided
2 tablespoons cornstarch
1/8 teaspoon salt
1 can (20 ounces) crushed pineapple, undrained
3 eggs, separated
1 tablespoon lemon juice
1/4 teaspoon cream of tartar
1 pastry shell (9 inches), baked
Directions: In a large saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice. Keep warm.
For meringue, in a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Pour hot filling into pastry shell. Spread meringue over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers.
Yield: 6-8 servings.