52 weeks of baking – Fresh Fruit
Inspiration for this recipe came from the fact that I had a pineapple that needed using and I seem to have endless amounts of egg whites on hand from making ice cream. I tried looking for a pineapple meringue pie recipe first, but couldn’t find one, so then I looked for a pineapple pie. There are several out there, but most of them used canned pineapple and they didn’t have eggs. I wanted egg yolks in my pie filling to give a velvety texture like a lemon meringue pie so I put together a few recipes to come up with the one I have here.
The crust is thin and crisp with lots of golden brown flavor to compliment the creaminess of the rest of the pie. The pineapple filling is sweet with the smallest hint of something extra from the clove, it gives it a more tropical depth in my opinion. The texture of the filling is firm enough to hold its shape when slice but soft enough to eat the whole dessert with a spoon. Last of all the pie is toped with a hill of glossy vanilla meringue.
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