PINEAPPLE CUSTARD MERINGUE PIE

Pineapple Custard Meringue Pie image

Provided by Pat Duran

Time 30m

Number Of Ingredients 16

PIE CRUST:
1 c graham cracker crumbs
3/4 c finely chopped pecans
1/4 c granulated sugar
1/4 c butter, melted
PINEAPPLE CUSTARD FILLING:
20 oz can crushed pineapple,undrained
8 oz pkg, cream cheese, softened
14 oz can sweetened condensed milk(eagle brand)
3 large egg yolks
1 tsp vanilla extract
3 Tbsp cornstarch
MERINGUE:
3 large egg whites
6 Tbsp granulated sugar
1/4 tsp cream of tartar

Steps:

1. Pie Crust: Combine graham cracker crumbs, pecans and butter; press onto the bottom and up sides of a 9-inch pie pan. Set aside. Preheat oven to 300^.
2. Pineapple Custard: In a large mixing bowl, beat cream cheese until fluffy and add pineapple, juice and all;mix until smooth. Gradually add sweetened condensed milk ,egg yolks, vanilla and corn starch; mix well. Gently pour into crust. Bake about 45 minutes at 300^ or until center of pie is almost set.(some ovens take up to 50 minutes) Remove from oven. Turn oven temperature to 400^.Spread meringue over top and bake in oven 4-5 minutes until lightly brown on peaks. Cool completely so that the filling has time to thicken properly.
3. Meringue: Beat egg whites until soft peaks form. add the cream of tartar, beat again to mix in. Slowly add the sugar by Tablespoons until all has been incorporated and stiff peak form. Spread meringue over filling evenly , making sure to cover the edges of the crust and no gaps between filling and edge of pie crust. Bake for 4- 5 minutes in 400^.