Directions:
- In a large saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice. Keep warm.
- For meringue, in a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Pour hot filling into pastry shell. Spread meringue over hot filling, sealing edges to crust.
- Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351 Kcal (1470 kJ) | ||
| Calories from fat | 163.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.13g | 28% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 185.71mg | 8% | |
| Potassium | 85.27mg | 2% | |
| Total Carbs | 42.44g | 14% | |
| Sugars | 20.75g | 83% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 5.77g | 12% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.7mg | 9% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 377.32 Kcal (1580 kJ) | ||
| Calories from fat | 175.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.48g | 28% | |
|---|---|---|---|
| Cholesterol | 87.98mg | 27% | |
| Sodium | 199.64mg | 8% | |
| Potassium | 91.66mg | 2% | |
| Total Carbs | 45.63g | 14% | |
| Sugars | 22.3g | 83% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 6.2g | 12% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 1.8mg | 9% | |
| Calcium | 18.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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