Ingredients and Weight:
For the Crust:
- Graham cracker crumbs (1 1/2 cups)
- Butter, melted (1/2 cup)
- Sugar (1/4 cup)
For the Filling:
- Canned pineapple chunks, drained (20 ounces)
- Sugar (1 cup)
- Cornstarch (3 tablespoons)
- Water (1 cup)
- Unsalted butter (4 tablespoons)
For the Meringue:
- Egg whites (4)
- Sugar (1 cup)
- Cream of tartar (1/4 teaspoon)
Preparation Time:
Cooking Time:
- 15 minutes (for the crust), 20 minutes (for the filling), 25 minutes (for the meringue)
Difficulty Level:
Preparation Method Steps:
For the Crust:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar in a medium bowl.
- Press into the bottom of a 9-inch pie plate.
- Bake for 15 minutes, or until golden brown.
For the Filling:
- In a medium saucepan, combine pineapple chunks, sugar, cornstarch, and water.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 5 minutes, or until thickened.
- Remove from heat and stir in butter.
For the Meringue:
- In a clean bowl, whisk egg whites, sugar, and cream of tartar until stiff peaks form.
- Spread over the pineapple filling.
- Bake for 25 minutes, or until golden brown.
Nutritional Information:
- Calories: 350 per slice
- Fat: 15g
- Carbohydrates: 45g
- Protein: 4g
Dish Characteristics:
- Sweet and tangy
- Creamy and fluffy meringue
- Perfect for any occasion
User Comments:
- "This pie was absolutely delicious! The crust was perfectly crumbly, the filling was flavorful and juicy, and the meringue was light and airy." - Sarah
- "I loved the pineapple flavor in this pie. It was a great way to use up some leftover pineapple chunks." - John
- "This pie was a hit at my party! Everyone raved about how good it was." - Mary
Special Precautions and Tips:
- To prevent the meringue from cracking, do not overbeat it.
- If you don't have a pastry brush, you can spread the meringue over the filling with the back of a spoon.
- This pie can be stored in the refrigerator for up to 3 days.
