Creamy Pineapple Pie With Brown Sugar Meringue

Taken on foodess.com

Graham cracker crust: preheat oven to 350 degrees.

Butter a 9-inch pie plate.

Mix together the crumbs , sugar , and salt in a medium bowl.

Add melted butter and stir to combine.

Press mixture evenly into prepared pie plate.

Bake for 8-10 minutes.

Cool.

Reduce oven to 325 degrees.

Creamy pineapple filling: whisk together sugar and cornstarch in medium saucepan.

Add yolks and pineapple puree , and cook over medium heat , whisking constantly , until mixture thickens and bubbles , about 8 minutes.

Stir in vanilla and any leftover pineapple chunks.

Pour mixture into prepared crust.

Brown sugar meringue: put egg whites and cream of tarter in bowl of electric mixer.

Beat on high until soft peaks form.

Slowly add brown sugar , beating until stiff.

Pile meringue on top of warm filling , making sure to spread it right to the edges.

Bake at 325 degrees for 15-20 minutes , until golden.

Cool at least one hour , then refrigerate.

graham cracker crumbs, sugar, salt, butter, cornstarch, juice, egg yolks, vanilla, egg whites, cream of tartar, brown sugar