Pineapple Meringue Pudding Recipes

PINEAPPLE MERINGUE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine 1 cup sugar, cornstarch, and salt in a large saucepan. Stir in pineapple and juice until blended. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat.
• Place egg yolks in a bowl and gradually stir in 1 cup of hot filling. Add to the mixture in the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in lemon juice and keep warm.
• Beat egg whites and cream of tartar for meringue in a bowl until soft peaks form. Beat in remaining 6 tablespoons sugar gradually, 1 tablespoon at a time, on high speed, until stiff peaks form.
• Pour hot filling into the pastry shell. Spread meringue over the filling, sealing edges to crust.
• Bake in the preheated oven until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; then refrigerate for at least 3 hours before cutting.

PINEAPPLE MERINGUE PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice. Keep warm., For meringue, in a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Pour hot filling into crust. Spread meringue over hot filling, sealing edge to crust., Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers.

MERINGUE TOPPED PINEAPPLE DESSERT

Steps:

• For the crust, in a large bowl cream butter and sugar. Add egg yolks and sour cream, mix well. Combine flour and baking powder; gradually add to creamed mixture. Press into greased 13x9 baking pan; set aside.
• For the filling, in a small saucepan, combine the flour, egg yolks and pineapple. Cook and stir over medium heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat and add the vanilla. Pour over the crust and bake in a 350 degree oven for 30 minutes.
• For the topping, small mixing bowl, beat egg whites until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form. Spread over hot hot filling, sealing edges to the pan. Sprinkle with walnuts. Bake 15 minutes longer or until golden brown. Cool on wire rack for 1 hour and then refrigerate.

PINEAPPLE MERINGUE PUDDING

Steps:

• Combine cornstarch, 2/3 cup sugar and 1/2 teaspoon salt in top of double boiler over simmering water. Pour in hot milk, stir and cover and cook, stirring occasionally, 10 minutes, or until thick. Beat egg yolks in separate bowl. Pour a little of hot milk mixture into egg yolks, and stir to combine. Pour egg mixture back into rest of milk mixture and stir well. Cook 2 minutes more, stir in orange zest, and remove from heat and let cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Layer vanilla wafers, cooled pudding and pineapple in six ovenproof serving dishes or large ramekins. In large bowl, whip egg whites with 1/3 cup sugar and 1/4 teaspoon salt until stiff peaks form. Top puddings with egg white mixture.
• Bake 15 minutes, until meringue is golden brown. Let cool and chill in refrigerator until serving.

PINEAPPLE PUDDING

Steps:

• To begin, bring the pot of water to a boil over high heat. Once the water is boiling, reduce the heat to medium high.
• Next, place the mixing bowl on top of the pot. Add sugar, flour and salt to the mixing bowl. Whisk together to combine.
• Blend in egg yolks and milk. Whisk together to combine. Cook stirring constantly for 10 to 12 minutes or until thickened. You will want to be attentive when cooking custard because it can scorch and you'll have to start all over.
• Finally, remove thickened custard from heat; stir in vanilla.
• Assemble the dessert:
• In a small casserole dish or serving bowl, add a layer of vanilla wafers. I like to add some vanilla wafers around the side of the dish also.
• Next add a layer of the pineapple tidbits.
• Pour a layer of the vanilla custard over the wafer/pineapple layer.
• Repeat layering process with another layer of vanilla wafers, pineapple and custard.
• Garnish top with additional vanilla wafers, if desired.
• Delicious served warm or cold. Keep refrigerated.