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.
I noticed the first day I met you. I like a girl with dirt under her fingernails.
ROFLMAO … HAH … You should see me in overalls! High fashion for me.
I’d skip meringue too. To me that is the worst thing in the food world.
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