Florence P's Famous Pineapple Cream Pie

Florence P's Famous Pineapple Cream Pie - WALA 7/27/25 9" Glass Pie Pan

Bake 350 for 10/15 minutes
or until meringue peaks are golden brown

Ingredients for filling: 1 - 9" pie crust - Baked

(Can make your own or buy ready made crust and bake it) 3 cups of milk

3 egg yolks (save egg whites for meringue)
2 1/2 tablespoons of corn starch
1 cup of sugar (can use 3/4 to 1 cup)
1 small can of crushed pineapple - drain and reserve juice
Reserved juice from crushed pineapple - used when cooking on stove 1/2 tablespoon of butter

1/2 teaspoon of vanilla Pinch of salt

Ingredients for meringue:

3 eggs whites - room temperature 3 tablespoons sugar

Pinch of salt
Pinch of cream of tartar (optional)

Directions:
1. Pre-bake 9" pie crust until light brown. Set aside.
2. In sauce pan heat 3 cups of milk. Mix 1 cup sugar, 2 1/2 tablespoons

corn starch and a pinch of salt and add to heating milk. Mix the 3 eggs yolks with the pineapple juice and add to heating milk - stir constantly. Add pineapple as it begins to thicken, keep stirring to consistency of pudding - remove from heat, add 1/2 tablespoon butter and 1/2 teaspoon of vanilla. Pour into pre-baked pie crust and set aside as you make the meringue.

3. In mixing bowl beat 3 egg whites, a pinch of cream of tartar and a pinch of salt until "frothy," add 3 tablespoons of sugar while beating. Beat until stiff peaks that can stand alone. OR put some in a spoon, turn upside down and if it stays in spoon its good-to-go!

4. Spread meringue on top of Pineapple Cream Filling in pie crust making sure to "seal" meringue to the crust all around pie. Bake at 350 for 10/15 minutes or until meringue is light brown.

5. Best when cooled and refrigerate before serving.....but sometimes you just have to have PIE as soon as it's done! Either way enjoy this tasty treat!!!