This delightful Lemon Pineapple Pie blends the tangy brightness of lemon with the tropical sweetness of canned pineapple, creating a refreshing and vibrant dessert. A vintage gem likely passed through generations, it's a nostalgic treat that brings warmth and simplicity to any occasion. The recipe features a classic custard-style filling, rich with egg yolks and butter, poured into a pre-baked pie shell and topped with fluffy meringue. It's the kind of pie that graces tables during holidays, Sunday suppers, and potlucks, leaving guests with a sweet, citrusy memory.
Ingredients
- 3 tbsp cornstarch
- 2 tbsp flour
- 1 cup sugar
- 1/4 tsp salt
- 2 cups pineapple juice
- 2 egg yolks (large, slightly beaten)
- 1 tbsp butter
- 1 lemon (Juice and zest, about 4 tbsp juice)
- 1 pre-baked pie shell
- 2 egg whites (stiffly beaten, for meringue)
- 4 tbsp sugar (for meringue)
- 1 tsp lemon juice (for meringue)
Instructions
Step 1: Make the Filling
- Combine cornstarch, flour, sugar, and salt in a saucepan.
- Add 1 cup of pineapple juice and cook until thickened, stirring constantly.
- Gradually add the remaining 1 cup pineapple juice. Cook until the mixture is smooth and thick.
Step 2: Temper the Eggs
- Add a small amount of the hot mixture to the beaten egg yolks to temper.
- Return the mixture to the saucepan and cook for a few more minutes, stirring constantly.
Step 3: Finish the Filling
- Add butter and lemon juice. Stir well until smooth.
- Pour into the baked pie shell.
Step 4: Make the Meringue
- Beat egg whites until stiff.
- Add 4 tbsp sugar and 1 tsp lemon juice.
- Spread meringue over the pie, sealing the edges.
Step 5: Bake
- Bake in a moderate oven at 325°F for 20 minutes or until meringue is golden.
Tips
- Add ¼ cup shredded coconut for a tropical twist.
- Use fresh pineapple juice instead of canned for brighter flavor.
- Add ½ tsp vanilla to the meringue for extra depth.
- Use a graham cracker crust instead of pastry for a no-fuss version.
- For a firmer filling, increase flour to 3 tbsp.
- Replace butter with coconut oil for a subtle coconut aroma.
- Stabilize the meringue by adding ¼ tsp cream of tartar.
Transcription of the Original Recipe
Read or copy the transcription
Lemon Pineapple Pie
3 tbsp. cornstarch 1 lemon (grated rind
2 tbsp. flour & juice)
1 cup sugar 1 baked pie
¼ tsp. salt shell
2 cups canned 2 egg whites, stiffly
pineapple juice beaten
2 egg yolks 4 tbsp. sugar
(slightly beaten) 1 tsp. lemon
1 tbsp. butter juice
Combine cornstarch
flour, sugar & salt.
Add ½ cup pineapple
juice & mix to smooth
paste. Add remaining juice & cook
until mix. begins to thicken,
clear over hot water cook until
thick & smooth. stir constantly.
Stir small amt. of mix. into
beaten egg yolks, return to double
boiler & cook a few min. longer.
Add butter, lemon rind & juice
reserving 1 tsp. juice for meringue
Cool & pour into baked pie shell.
Pile on meringue.
Bake in mod. oven (325°) 20 min.From Transcription to Instructions
Hi there, we’re the Salvaged Recipes folks, this little original directions are short and a bit jumpy: they tell you to make a paste with half the pineapple juice, finish over hot water, then temper the yolks and pile on meringue. The instructions unpack that into clear steps: combine dry ingredients, cook with the juice until thick and smooth, temper the yolks with a small amount of hot filling, then finish with butter and lemon before pouring into the shell and topping with meringue. That sequence just makes the timing and when-to-add bits easier to follow.
Nutrition
Calories: 325kcalCarbohydrates: 52gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 41gVitamin A: 275IUVitamin C: 9mgCalcium: 38mgIron: 1mg
