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Pineapple Meringue Pie (VRP 012)

Pineapple Meringue Pie (VRP 012)

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Pineapple Meringue Pie

Front of the Pineapple Meringue Pie recipe card.

I thought I had pretty much eaten every pie out there… guess not. I would have never thought to make a Pineapple Meringue Pie. Have you had one before?

Pineapple Meringue Pie

Back of the Pineapple Meringue Pie recipe card.

Pineapple Meringue Pie
Cook time:
Total time:
  • 3 tablespoons cornstarch
  • 1 cup + 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 3 1/3 cup crushed pineapple
  • 3 eggs separated
  • 1 1/2 tablespoons lemon juice
  1. Combine cornstarch, 6 tablespoons sugar, and salt in pan
  2. Add pineapple and cook until clear and thickened
  3. Beat egg yolks and 6 tablespoons of sugar
  4. Add to cornstarch and cook while stirring 1 minute longer and then allow to cool
  5. Add lemon juice
  6. Stir mixture and pour into baked shell
  1. Beat egg whites until quite stiff then gradually add remaining 6 tablespoons of sugar until stiff
  2. Cook 30 minutes in slow oven


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Betsy Brantner

Tuesday 23rd of July 2019

I will send you a pic. I do think you should have said the temperature the pie should be cooked at and how long. However it is a vintage recipe and I'm sure my mom didn't have that instruction. Also didn't know what a slow oven was. I must have been living under a rock. I'm sure it will be like my mom's and thank you.

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