Chef John Folse's Pineapple Meringue Pie

Prep Time: 2 Hours
Yields: one 9" pie

Shake up your spring with a twist on an old classic. Sweet pineapple replaces tart lemon in this oh so traditional pie that's perfect for a potluck or Easter buffet.

Ingredients for Crust:
1 cup all-purpose flour
1/4 cup powdered sugar
1/4 tsp salt
1 stick unsalted butter
4 ounces Philadelphia cream cheese, cubed

Ingredients for Filling:
1 cup sugar
2/3 cup pineapple juice concentrate, thawed
1/3 cup water
5 eggs, separated
3 whole eggs
6 tbsps unsalted butter
pinch of salt
juice of 1/2 lime
1 (5.25 ounce) can crushed pineapple, drained

Ingredients for Meringue:
5 egg whites (reserved from above)
1/2 tsp cream of tartar
2/3 cup sugar
1/2 tsp vanilla

Spray a 9" pie plate with nonstick cooking spray. In a food processor, pulse flour, powdered sugar and salt. Add butter and cream cheese and blend until dough forms. Wrap dough in plastic and chill for 30 minutes. Preheat oven to 400º F. On a lightly floured surface, roll dough into 12-14" circle. Place in pie plate then trim and crimp edges. Freeze until firm, about 15 minutes. Line crust with foil and weigh down with dried beans or pie weights. Bake for 25 minutes. Remove foil and weights and bake another 10 minutes or until golden. Reduce oven temperature to 325º F. In a large saucepan over medium heat, combine all filling ingredients except pineapple. Cook until mixture thickens, about 8-10 minutes, stirring often with rubber spatula. Strain into piecrust. Sprinkle in pineapple, stirring gently to blend. Bake until filling is set, 15-20 minutes. In a large bowl, beat egg whites and cream of tartar with an electric mixer on medium-high speed until soft peaks form. Gradually add sugar and beat to stiff, glossy peaks. Add vanilla. Remove pie from oven and increase temperature to 425º F. Top hot pie with meringue and bake until brown, about 4 minutes. Cool completely before serving.