Pineapple Buttermilk Meringue Pie

I love pineapple...and add buttermile and meringue...YUM.

Pineapple Buttermilk Meringue Pie

1 9-in pie crust (homemade), prebaked
20-oz can crushed pineapple
1/2 cup pineapple juice (reserved from canned pineapple)
3/4 cup sugar
2 tbsp all purpose flour
1 tbsp cornstarch
1/4 tsp salt
1 cup buttermilk
3 large egg yolks, lightly beaten
1 tbsp fresh lemon juice

Meringue

2 tbsp sugar
1 tbsp cornstarch
1/2 cup water
3 large egg whites, room temperature
1/4 tsp cream of tartar
1/3 cup sugar
1/2 tsp vanilla extract

Preheat oven to 375F.

Drain can of crushed pineapple and reserve 1/2 cup of pineapple juice (listed in ingredients above as a reminder not to discard the juice!).

In a large saucepan, whisk together sugar, flour, cornstarch and salt. Stir in pineapple, reserved pineapple juice, buttermilk, egg yolks and lemon juice. Stir well, then turn on the stove to medium heat. Cook, stirring frequently, until mixture comes to a boil and thickens. It will have a lemon curd type of consistency with slow bubbles when it is done.

Cover pan and cool to room temperature.

While filling cools, prepare the meringue.

In a small saucepan, whisk together sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture is thick and becomes clear. Cool to room temperature.

In a medium bowl, beat egg whites and cream of tartar to soft peaks. Gradually beat in sugar, followed by the cooled cornstarch mixture (add in dollops with mixer on medium speed). Beat in vanilla extract.

Pour cooled pie filling into baked pie shell. Top with meringue, spreading it to the edges of the pie crust to cover the filling completely. Smooth top with a spatula.

Bake pie at 375F for 10-12 minutes, until meringue is lightly browned. Pie may also be put under the broiler to brown.

Cool, then refrigerate before serving.