This was my mother's favorite pie. My grandmother was sure to make one each time we went to visit her. Refrigerate any leftovers.


Recipe Summary

20 mins
30 mins
4 hrs
4 hrs 50 mins
1 9-inch pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Combine 1 cup sugar, cornstarch, and salt in a large saucepan. Stir in pineapple and juice until blended. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat.

  • Place egg yolks in a bowl and gradually stir in 1 cup of hot filling. Add to the mixture in the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in lemon juice and keep warm.

  • Beat egg whites and cream of tartar for meringue in a bowl until soft peaks form. Beat in remaining 6 tablespoons sugar gradually, 1 tablespoon at a time, on high speed, until stiff peaks form.

  • Pour hot filling into the pastry shell. Spread meringue over the filling, sealing edges to crust.

  • Bake in the preheated oven until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; then refrigerate for at least 3 hours before cutting.

Nutrition Facts

329 calories; protein 4.1g; carbohydrates 58.2g; fat 9.7g; cholesterol 69.8mg; sodium 185.5mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Rating: 4 stars
I didn't make any changes. It was fine, but very sweet and could have used a little less sugar and maybe more lemon juice. Read More