Pineapple Meringue Pie recipe from 1924

In the late 1800s/early 1900s, companies that made products used in baking — baking soda, cocoa powder, etc. — would print cookbooks and recipes to encourage people to buy and use their products. Crisco was no different. 

This pineapple meringue pie recipe was published in newspapers over 100 years ago to promote Crisco. Although the recipe calls for 1 tablespoon of Crisco, any fat that is solid at room temperature will work. I used butter.

INGREDIENTS

• 1 fully baked pie crust

Pie filling:

• 1 can shredded pineapple juice (398ml), undrained
• 1 cup sugar (200g)
• 2 egg yolks
• 3 tbsp corn starch
• 1 lemon, rind & juice
• 1/2 tsp salt
• 1/4 cup water
• 1 tbsp butter

Meringue:

• 2 egg whites
• 1/4 cup sugar (50g)

(Note: All ingredients should be at room temperature unless otherwise stated.)

Method:

Filling:

1. Place undrained shredded pineapple in a pan on top of a double boiler.
2. In a small bowl, mix corn starch with water.
3. Add corm starch/water mixture to pineapple. Stir until think.
4. Add grated lemon rind, cover and cook for 15 minutes.
5. In a medium-sided bowl, beat egg yolks while gradually adding sugar. Beat until light and thickened.
6. Add egg yolks to pineapple, stir.
7. Add butter, lemon juice, and salt. Mix well.
8. Cook about 2 minutes longer.
9. Remove from heat.
10. Pour pineapple filling into a baked 9-inch pie crust.

Make the meringue:

1. Beat egg whites to soft peaks. 
2. Gradually add in sugar while beating the egg whites to stiff peaks.

Assembly and baking:

1. Spoon the meringue on top of the filling.
2. Bake in a preheated oven at 350°F /175°C for 15 minutes or until meringue is a light golden brown.

Original newspaper clipping: