Pineapple Pie 


FOR THE PIE:
¾ cups Sugar
2 Tablespoons Butter
2 whole Eggs (separated)
⅓ cups Cornstarch
½ teaspoons Vanilla Extract
½ cups Plus 2 Tablespoons Of Water
8 ounces, weight Canned Crushed Pineapple
1 whole 9-inch Pre-baked Pie Crust

FOR THE MERINGUE:
2 whole Egg Whites (from Separated Eggs Above)
⅛ teaspoons Salt
¼ teaspoons Cream Of Tartar
6 Tablespoons Sugar
1 teaspoon Vanilla

For the pie, cream sugar, butter, and egg yolks in a saucepan. Add cornstarch and vanilla. Add water and crushed pineapple. Cook over medium heat, stirring constantly until thick. Pour into a 9″ baked pastry.
For the meringue, whip egg whites until they begin to get foamy. Add the remaining ingredients and continue to whip until the meringue has reached soft peak stage and is smooth and glossy. Place the meringue over the cooled pie. Brown at 400ºF for just a few minutes. Store in the fridge until ready to serve. Tastes great warm or cold.