Pineapple Meringue Pie

Buttery biscuit base, tangy-sweet pineapple filling, and a lofty cloud of toasted meringue—classic comfort with a tropical twist.

Ingredients

• 250g plain sweet biscuits (e.g., Marie or Arrowroot)
• 120g unsalted butter, melted
• 2 tbsp caster sugar (optional, for extra sweetness)
• 560g canned crushed pineapple, well-drained (reserve 180ml / 3/4 cup juice)
• 180ml (3/4 cup) reserved pineapple juice (top up with water if needed)
• 150g caster sugar
• 40g cornflour (cornstarch)
• Pinch of salt
• 4 egg yolks
• 40g unsalted butter
• 1 tbsp lemon juice (or 2 tsp white vinegar in a pinch)
• 4 egg whites (from the separated eggs)
• 200g caster sugar
• 1/2 tsp vanilla extract (optional pantry staple)
• 1/4 tsp cream of tartar (optional, helps stability)

Method

• 1

  Step 1: Prep the tin & heat the oven

  Preheat oven to **180°C (160°C fan)**. Lightly grease a **23cm (9-inch) pie dish**.

• 2

  Step 2: Make the biscuit base

  Blitz biscuits to fine crumbs (food processor) or crush in a ziplock bag with a rolling pin. Mix with melted butter (and sugar if using) until it looks like wet sand. Press firmly into the base and up the sides of the pie dish (use a glass to really compact it).

• 3

  Step 3: Cook the pineapple custard

  In a saucepan (off heat), whisk **sugar + cornflour + salt**. Add reserved pineapple juice and whisk until smooth. Whisk in egg yolks.

• 4

  Step 4: Finish the filling

  Remove from heat. Stir in **butter** until melted, then fold through **drained crushed pineapple** and **lemon juice**.

• 5

  Step 5: Whip the meringue

  Reduce oven to **170°C (150°C fan)**. In a clean bowl, beat egg whites until foamy. Add cream of tartar if using. Beat to soft peaks, then add sugar **1 tablespoon at a time**, beating well between additions, until glossy and stiff peaks form (rub a little between fingers—shouldn’t feel gritty), **6–8 minutes**. Beat in vanilla if using.

• 6

  Step 6: Top & toast

  Spoon meringue over the pie, making sure it touches the crust edges all the way around (this “seals” it and reduces weeping). Swirl the top with the back of a spoon for peaks.

Tips

• **No soggy base:** Baking the crust first and chilling the filling before meringue are the two big wins.
• **Drain pineapple well:** Press in a sieve; too much liquid can make the filling loose.
• **Neat slices:** Dip a knife in hot water, wipe, then slice.
• **Storage:** Keeps **2 days** in the fridge. Meringue is best day 1; it may weep a little over time (still delicious).
• **Serve with:** A dollop of cream or vanilla ice cream (if you’ve got it) and extra pineapple on the side.

Nutrition (per serving, estimate)