Pineapple in desserts are usually known for tarts and tart-like and savory recipes. Because you can count on a fresh, garden pineapple to be sweet, not tart, I chose to make a pie out of that one that’s been ripening in my yard for weeks now. I originally tried to make this piña into a meringue pie but whipping eggs into stiff peaks is not my specialty yet. In short, my peaks fell but I was still left with a scrumptious pudding-textured pie.
To make my pie, I used the recipe from Taste of Home for Pineapple Meringue Pie. I used half the sugar and skipped the meringue part. Well, actually I didn’t, but unless you’re strongly into stiff peaks, I’d recommend you do the same.