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Lemon Pineapple Pie
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.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Baked Goods, Dessert
Cuisine American
Servings 8
Calories 325 kcal

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.

Nutrition

Calories: 325kcalCarbohydrates: 52gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 41gVitamin A: 275IUVitamin C: 9mgCalcium: 38mgIron: 1mg
Keyword custard pie, Lemon, Pineapple
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