this recipe is his mom's - letha - and is also his fav-o-rite pie.
i have altered the original recipe a bit through the years - always tweaking to make it better and hopefully better for fred. i'd love to know if you try it and what you think of it...
letha's pineapple cream pie
1 baked pie crust - cooled - i use this recipe
2 cups evaporated milk
3/4 cup sugar
dash of salt
put these three items in medium pot on stovetop
in medium bowl combine:
1 can pineapple chunks, extremely well drained, roughly chopped (here's a picture of it...)
or you could used crushed pineapple, i've just found that rough chopping the pineapple myself makes for a nicer pie -
3 egg yolks (i save the egg whites for the meringue i put on the pie - i use 4 egg whites for the meringue, so i go ahead a set said 4 egg whites at this point)
dump the bowl ingredients into the pot on the stove.
now, i know that there are lots of meringue recipes...
this one works for me.
i use a viking mixer with a whisk attachment (i had a kitchen aid mixer that i used before the viking and it worked well for meringue too).
the weather can play with your meringue - humidity can make this difficult to have it turn out great - but oh well. just do the best you can :)
i usually wipe out the mixing bowl and whisk with white vinegar right before i make this. a tip from julia child. makes sure there is no grease/fat in bowl...
4 egg whites
dash of salt
1/4 cup sugar - superfine if you happen to have it
beat the egg whites and salt on high speed for three minutes... looks like this for me -
with mixer running, g-r-a-d-u-a-l-l-y add 1/4 cup sugar. this usually takes me 2 minutes. after 6 minutes TOTAL mixing, mine looks something like this -
mix 2 more minutes or so... you're looking for a stiff mixture -
begin to spread over pie...
make sure you bring the meringue all the way up to the edges of the crust all the way around.
bake at 350 degrees for 8 to 12 minutes, checking to make sure the meringue gets evenly browned. i usually check mine after about 8 minutes and turn the pie to have it browned on both sides.
my father-in-law loves this best the second day...