Imperial Sugar
Imperial Sugar

Tarta de Piña y Merengue

Ingredients

Meringue

Directions

  1. Soften gelatin by sprinkling gelatin over water in a small cup. Mix and set aside.
  2. On top of a double boiler, combine eggs, sugar, and pineapple juice. Whisk constantly over medium heat. Let come to a bubble, about 5 minutes.
  3. When mixture starts to bubble, add butter, one piece at a time. Whisk constantly until butter has melted before adding another piece. When mixture is thick, add softened gelatin and stir until dissolved.
  4. Strain curd through a sieve and stir in crushed pineapple. Pour mixture into prepared pie crust and let chill for at least 3 hours.
  5. To make meringue, add egg whites to a heatproof bowl and whisk with a hand electric mixer over a pan of simmering water. Beat on medium-high until they start to thicken, then gradually add in sugar, 1 tablespoon at a time, beating until mixture is glossy and peaks are easily held (about 5 minutes).
  6. Add meringue to the top of pie. Brown edges with a kitchen torch if desired.
Imperial Sugar Insight

This recipe first appeared in A Barrel Full of Imperial Recipes cookbook.


Source URL: https://www.imperialsugar.com/recipes/pineapple-meringue-pie