- 3 extra-large eggs, at room temperature, separated
- 1 1/4 c. plus 2 T. sugar, divided
- 1/4 c. plus 2 T. cornstarch
- pinch of salt
- 2 c. milk
- 2 tsp. vanilla, divided
- 1 (8-oz.) can crushed pineapple, drained well
- 1 baked and cooled 9-inch pastry shell
Beat egg yolks at high speed with an electric mixer, adding 1 c. sugar slowly while continuing to beat. Gradually add cornstarch, salt, milk, and 1 tsp. vanilla.
Transfer mixture to a saucepan, and cook over low heat, stirring gently and constantly with a whisk, until mixture boils and thickens slightly. Add drained pineapple, and continue to cook and stir gently 1 minute. Pour mixture into baked pastry shell, and set aside.
Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add 6 T. sugar, 1 T. at a time, beating until stiff (but not dry) peaks form and sugar dissolves. Beat in vanilla. Spread meringue over hot filling, sealing to edge.
Bake at 400 degrees for several minutes or until meringue is browned (watch closely).