Sunshine Paradise Meringue Pie Recipe
Ingredients
| Egg whites | 3 | |
| Cream of tartar | 1/4 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) (FILLING) | |
| Cornstarch | 2 Tablespoon (FILLING) | |
| 8-oz. can crushed pineapple, reserving liquid | ||
| Orange juice | 2/3 Cup (16 tbs) (FILLING) | |
| 2 egg yolks, slightly beaten | ||
| Mandarin orange segments | 11 Ounce, drained (FILLING) | |
| Banana | 1 Medium, sliced (FILLING) | |
| Macadamia nuts | 1/2 Cup (16 tbs) (FILLING) | |
| Coconut | 2 Tablespoon (FILLING) | |
Directions
Heat oven to 275°F.
Line cookie sheet with brown or parchment paper Draw 10-inch circle on paper In small bowl, beat egg whites, cream of tartar and cinnamon until foamy.
Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating continuously until sugar is dissolved and stiff peaks form.
DO NOT UNDERBEAT.
Spread 2/3 of meringue onto 10-inch circle on prepared cookie sheet Using remaining 1/3 of meringue, spoon or pipe dollops around edge of circle.
Bake at 275°F for 30 minutes.
Turn oven off; let meringue set in oven with door closed for 1 hour. Remove from oven; cool completely.
Carefully remove paper Place on serving plate.
In medium saucepan, combine 2/3 cup sugar and cornstarch.
Stir in reserved pineapple liquid, orange juice and egg yolks.
Cook over medium heat until mixture boils and thickens, stirring constantly.
Boil 1 minute; remove from heat Fold in pineapple, orange segments and banana slices.
Spoon into meringue shell.
Cool.
Cover with plastic wrap; refrigerate 1 to 2 hours.
To serve, sprinkle with nuts and coconut; cut into wedges.
Line cookie sheet with brown or parchment paper Draw 10-inch circle on paper In small bowl, beat egg whites, cream of tartar and cinnamon until foamy.
Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating continuously until sugar is dissolved and stiff peaks form.
DO NOT UNDERBEAT.
Spread 2/3 of meringue onto 10-inch circle on prepared cookie sheet Using remaining 1/3 of meringue, spoon or pipe dollops around edge of circle.
Bake at 275°F for 30 minutes.
Turn oven off; let meringue set in oven with door closed for 1 hour. Remove from oven; cool completely.
Carefully remove paper Place on serving plate.
In medium saucepan, combine 2/3 cup sugar and cornstarch.
Stir in reserved pineapple liquid, orange juice and egg yolks.
Cook over medium heat until mixture boils and thickens, stirring constantly.
Boil 1 minute; remove from heat Fold in pineapple, orange segments and banana slices.
Spoon into meringue shell.
Cool.
Cover with plastic wrap; refrigerate 1 to 2 hours.
To serve, sprinkle with nuts and coconut; cut into wedges.
Chef
