Creamy, rich, and no sugar added…Pineapple Meringue Pie



Might be a nice addition to your holiday dessert table…old-fashioned and homey – the kind of dessert Gramma would have made.  Except hers probably never came close to being no-sugar-added!

If you make the pie ahead and wait until just before serving to do the meringue, it will be high and fluffy with that cool/hot sensation that is so good.  The crust on this is buttery and stays crisp, too.




1 1/2 cups Murray’s sugar free Pecan  (or plain) Shortbread cookie crumbs
1/4 cup almond flour
2 tablespoons melted butter

3/4 cup Splenda Granular
1/8 teaspoon salt
4 tablespoons cornstarch
1/2 cup fat-free half & half
3 egg yolks
3 tablespoons butter
1 teaspoon vanilla
1 tablespoon lemon juice
One 20-ounce can crushed pineapple in it’s own juice, drained very well, juice reserved

3 egg whites
1/4 teaspoon cream of tartar
4 tablespoons Splenda
1/2 teaspoon vanilla

Preheat oven to 350 degrees.
Mix crumbs, almond flour, and butter. Pat into 9-inch pie plate and bake for 10-12 minutes or until firm and starting to turn golden. Set aside to cool.

Separate eggs into two bowls and beat egg yolks, slightly. Stir together Splenda, salt and cornstarch. Whisk in 1 cup reserved pineapple juice and half & half. Bring to boil over medium heat, stirring constantly. Boil for one minute. Remove from heat and slowly add half into egg yolks. Return to pan and boil for one minute more, stirring constantly. Remove from heat and whisk in butter and lemon juice. Fold in pineapple and pour into pie crust.  (At this point you can chill and wait to do the meringue just before serving.  Remove pie from fridge 20 minutes before.  This may be unnecessary, but I always worry about putting my glass pie plates into the oven straight out of the fridge! )

With clean beaters beat egg whites and cream of tartar until foamy. Slowly add Splenda and beat until glossy and stiff peaks form. Beat in vanilla. Spoon onto pie filling and spread to the edges of crust, sealing it. Bake for 8-10 minutes or until golden. Cool completely on wire rack. Cover tightly and chill – or eat it warm…nothing better!! Makes 10 servings.

Per Serving: Calories 185; Protein 4 g; Fat 11 g; Carbs 14 g; Sugar 4 g; Sodium 69 mg

4 Comments Add yours

  1. Dragonfly Judy says:

    Not a meringue fan, but the filling sounds like it would make a wonderful pudding!! I may figure the stats on that and try it this weekend… Of course, then I have to think of something to do with 3 egg whites, huh??

    Hmmm, maybe I could use 2 whole eggs in the filling instead of just the yolks. I need to check a pudding recipe. Don’t worry though, if it’s a dismal flop I’ll never tell anyone you had anything to do with it!! 😉

  2. Freddie Summers says:

    Hey Sweet Linda!

    This recipe looks fabulous! I am not much on crust so I think that I will make meringue shells and put the filling in those (cookie crust for some reason is a trigger for me.) I SO appreciate all of your wonderful ideas!

    Big Smile!

  3. LuAnn says:

    Life just wouldn’t be the same without your fantastic recipes to keep me on track Linda. This is a keeper! Thanks

  4. Kevin says:

    I like the sound of a pineapple pie!

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