4.2/5
(10 Votes)
Ingredients
- 1-1/2 c. sugar
- 6 T. cornstarch
- 2 c. whole milk
- 4 large eggs
- 1 (15-1/2 oz) can crushed pineapple, undrained
- 1 T. butter
- 1 t. vanilla extract
- 1 (9-in) prepared pie crust, baked
- Paula Deen's Mile-High Meringue (see recipe)
Preparation
Step 1
Preheat oven to 325. In a large saucepan, combine sugar and cornstarch. In a medium bowl, combine milk and eggs; stir into sugar mixture. Stir in pineapple. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour egg mixture into prepared pie crust.
Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.
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