Pineapple Meringue Pie
|9 inch sour cream pie crust||1 , prepared and baked in advance|
|Crushed pineapple||2 Cup (32 tbs), drained|
|Warmed honey||2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Egg yolks||2 , beaten lightly|
|Warmed honey||2 Teaspoon|
In a saucepan, combine pineapple, cornstarch, honey, lemon juice, and butter.
Cook, stirring frequently, until thick.
Pour a little of the pineapple mixture over the yolks, mix well, then stir into the hot mixture in the saucepan.
Cook over low heat, stirring constantly for one minute longer, until yolks have thickened.
Preheat oven to 325° F.
Pour custard into baked pie shell.
Beat egg whites and salt until frothy.
Gradually add honey, continuing to beat until meringue is stiff, smooth, and shiny.
Spread meringue over pineapple custard and bake in preheated oven for 15 to 20 minutes until meringue is browned slightly.