We made a quick trip to visit family in California over the holiday weekend. In honor of our visit, my aunt made a dessert from a cookbook that had belonged to her late sister. It was a Good Housekeeping cookbook, we assume it was published in the early 1940s because there was a Wartime Supplement with tips and recipes to save on rationed items. The cover and pages with publication details have gone missing over the years. The dessert itself was a first for me, this vintage pineapple pie recipe, similar to lemon cream pie in taste and tartness, but with more texture was delicious.
My aunt said she likes to make this with canned pineapple in its own juice, but she has made it with fresh pineapple when she lived in Brazil, juicing some of the fruit to make up for the juice from the can. She tops it with a lighted baked meringue or whipped cream.
I love fresh pineapple, pineapple upside down cake, and pineapple sherbet, and now. I can add pineapple pie to the list.
Maybe it’s just that I didn’t grow up with pineapple pie; it’s not something my mother made, but it never occurred to me this was something I was missing. How about you? Are you familiar with pineapple pie?
- 1 baked 8 inch pie shell (crust)
- 2 tablespoons cornstarch
- ¾ cup sugar
- ½ teaspoon salt
- 20 ounce can crushed pineapple
- 2 eggs, separated
- 1 tablespoon lemon juice
- Preheat oven to 300 F
- Combine cornstarch, ¼ cup sugar, and salt in a saucepan
- Add pineapple (including liquid)
- Cook over medium heat, stirring, until clear and thickened
- Beat egg yolks with ¼ cup sugar and add to pineapple mixture
- Cook 1 minute
- Add lemon juice and pour into pie crust
- Make meringue by beating 2 egg whites until stiff, gradually add the remaining ¼ cup sugar
- Top pie with meringue and bake for 30 minutes