Post by Sheila on Jun 17, 2012 17:47:37 GMT -5
Pineapple Meringue Pie
2 cups pecan shortbread cookie crumbs
1 1/3 cups sweetened flaked coconut, divided
1/4 cup butter, melted
2 cups milk
1/4 cup cornstarch
3 large eggs, separated
1 cup sugar, divided
1 (20-oz.) can crushed pineapple, drained
1 tablespoon butter
1 teaspoon vanilla extract
Preparation
1. Preheat oven to 350°. Stir together cookie crumbs, 1 cup coconut, and 1/4 cup melted butter; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate.
2. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 1 hour or until completely cool.
3. Whisk together milk and cornstarch in a heavy saucepan, whisking until cornstarch is dissolved. Whisk in egg yolks and 3/4 cup sugar, whisking until blended. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a chilled pudding-like thickness. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat; stir in pineapple, 1 Tbsp. butter, and vanilla. Spoon immediately into cooled piecrust.
4. Beat egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over hot filling, sealing edges. Sprinkle remaining 1/3 cup coconut over meringue.
5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven to wire rack, and let cool 1 hour or until completely cool. Chill 4 hours.
