Ingredients
Crust
- 1 1/2 c flour
- 1/2 c powdered sugar
- 1/2 tsp. salt
- 9 tbsp. unsalted cold butter, cubed
- 1 egg
Filling
- 1/2 c sugar
- 5 tbsp. cornstarch
- 1/4 tsp. salt
- 1/2 c water
- 5 c cubed fresh pineapple, about 1 large fruit
- juice of 1/2 a lemon
- 3 egg yolks, reserve whites for meringue
- pinch ground clove
Swiss meringue
- 6 egg whites, about 2/3 cup
- 1 1/4 c sugar
- 1/4 tsp. salt
- 1/2 tsp. vanilla bean paste (if using extract add it towards the end of whipping)
Directions
Crust
- Pulse the flour, powdered sugar and salt in a food processor, add the cubed butter and blitz a few times until you have small pea sized pieces.
- Add the egg and pulse for 10 seconds at a time until the dough comes together in large lumps, it will start off like clumpy sand and then the pieces will increase in size. It takes a little longer than you think.
- Press the dough together, shape into a disc, wrap in plastic wrap and chill for 1 hour.
- On a floured surface roll out the dough into a large disc big enough to cover the bottom of your pan and up the sides. I used a spring form pan because that’s what I had around, you could use a cute fluted tart pan.
- Gently flop the dough into the pan, work it in pressing with the flat of the back of your finger to get it snug into the edges. If using a tall spring form pan trim the edges of the dough at the top of the form and then fold edge down on itself to create a double layer around the outside rim.
- Chill in the freezer for 30 minutes.
- Preheat the oven to 375F.
- Grease a piece of tin foil and press it firmly grease side down to the crust.
- Bake at 375F for 20-25 minutes, remove the foil and bake an additional 10 minutes until it is golden brown all over.
- Let the crust cool while you make the filling.
Filling
- Combine the sugar, cornstarch and salt in a large pan, whisk together, add the water and whisk until there are no lumps.
- Add the cubed pineapple and cook over medium heat for about 10 minutes stirring occasionally or until the pineapple has softened and you can cut a piece in half with a spoon.
- Add the lemon juice and puree the mixture with a stick blender. At this point more juice will release and the mixture will loosen a little, it will also bubble and splatter so turn down the heat to low.
- Temper the egg yolks. Place the egg yolks in a medium bowl, while whisking the yolks drizzle in large spoonfuls of hot pineapple mixture, repeat until you’ve add about 1 cup of pineapple with the egg yolks.
- Return the egg mixture to the pot and cook over low heat for about 3 minutes or until the mixture thickens up again.
- Let cool for about 30 minutes until it’s just warm and spoon into the baked pie crust. Chill for at least 4 hours before topping with meringue.
Swiss meringue
- Place all of the ingredients for the meringue into the bowl of a stand mixer and place over a pot of simmering water to create a ban marie. Cook the mixture stirring constantly with a rubber spatula until the eggs reach a steady 175F, about 8-10 minutes.
- Move to a stand mixer fitted with a whisk attachment and beat on high speed for about 5 minutes or until the meringue is glossy and stops growing up the sides of the bowl, it should hold stiff peaks.
- Turn on the broiler.
- Remove the pie from the spring form pan and place on a large flat tray. Slather the top of your chilled pie with the meringue making swirls and peaks or you could pipe it on for a fancy design.
- Broil the pie for about 3 minutes, rotating often or until the top is golden brown all over and the peaks are a little darker.
- Let the pie cool for about an hour at room temperature before serving… if you can resist.