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Pineapple Pie |
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Serves: 6
Print this Recipe
(Pay de Piña)
Category: Pastries and Pies
Makes 6 to 8 servings
The cook in my rented villa in Puerta Vallarta promised a surprise one evening. I remember how pleased she was when she presented her American-style pineapple pie to my tour group. The memory inspired this recipe.
Pie Crust
1/2 cup sugar
2 1/2 tablespoons cornstarch
1/8 teaspoon salt
4 large eggs yolks, beaten
2 cups whole milk
1/2 teaspoon pure vanilla extract
1 cup drained canned crushed pineapple in heavy syrup
1/8 teaspoon cream of tartar
3 tablespoons sifted confectioners' sugar
1. Preheat the oven to 350°. Bake the pie crust and reserve. Leave the oven on. In a saucepan, mix the sugar, cornstarch, and salt. Whisk in the beaten egg yolks, milk, and pineapple. Bring to a boil, whisking, over medium-low heat, until the mixture is thick and smooth, about 10 minutes. Stir in the vanilla. Set filling aside.
2. In a large bowl, beat 3 of the egg whites with the cream of tartar until foamy. Add the confectioners' sugar gradually while beating until the mixture is shiny with stiff peaks. Pour the warm filling into the baked pie crust.
3. Cover the filling with the beaten egg whites, spreading the meringue to contact the edge of the crust. Bake until the meringue is golden brown, 10 to 15 minutes. Transfer the pie to a rack to cool completely then refrigerate about 1 hour or up to overnight. Serve the pie cool, but not ice cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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