Pineapple Meringue Pie


1 C Graham Cracker Crumbs
1/4 C Sugar
1/4 C Chopped Almonds
1/4 C Butter, melted

Pineapple Filling

1 C Sugar
6T Cornstarch
1 Can (1lb. 4oz.) Crushed Pineapple in Juice
3 Eggs, separated
3 T Butter

Meringue Topping

Reserved Egg Whites
1/4 t Cream of Tartar
3T Sugar

Preheat oven to 350 degrees F.

For crust: in small bowl, stir together crumbs, sugar, almonds and melted butter. Press evenly over bottom and sides of 9 inch pie pan. Bake until set, about 6-8 minutes. Cool.

For filling: In 2 quart microwaveable bowl, stir together sugar and cornstarch. Drain pineapple, reserve juice in 2 C microwaveable measuring cup. Add enough water to juice to make 1 1/4 cups. Heat in microwave on HIGH for 3 to 4 minutes, or until boiling. Stir hot juice mixture into sugar mixture and whisk until smooth. Cook in microwave on HIGH for 3 to 4 minutes or until thickened, whisking twice. In medium mixing bowl, whisk yolks until foamy. Stir about 1/4 cup of the hot sugar mixture into the yolks, whisk until well blended. Then stir yolks into the remaining sugar mixture, whisk until smooth. Heat in microwave at HIGH for 2 to 3 minutes or until internal temperature reaches 160 degrees F. Whisk until smooth. Add 3 tablespoons of butter, stir until melted. Stir in crushed pineapple until well blended. Pour filling into prepared crust.

For Meringue: In clean large glass or metal mixing bowl, beat 3 egg whites until soft peaks begin to form. Gradually beat in cream of tartar and sugar. Beat until peaks are stiff but not dry. Spread meringue over hot pie filling. be sure to cover filing completely at the edges. Return pie to oven to bake until evenly browned, about 12 to 15 minutes. Cool and serve.