A fresh, juicy, zesty pineapple filling in a soft pastry with a creamy meringue topping, perfectly golden baked, warm and delightful. Perfect for cold winter nights.
To make the pineapple filling, in a saucepan throw in the sugar and the butter. Separate the egg yolks from the whites, reserve the whites in a bowl and place the yolks in the saucepan. Mix it all up with an electric whisk. Now add the corn starch and the vanilla extract, give it another mix. Add the water, the can of pineapples plus the juices, mix it again. Now place the saucepan on heat, medium, don't let it bubble or boil! Let it thicken and remove from heat when it gets thick and stodgy-almost. Spread all the filling into the pastry, and refrigerate.
Now for the meringues. Pre-heat the oven to a high temperature, get a medium-sized mixing bowl and add the egg whites, whip them until there foamy and creamy, add the salt, the cream of tartar, the sugar and the vanilla extract. You want to get a soft-peak consistency which means when you take a bit up on the whisk it will be firm yet fluffy. Place the meringue nicely over the cooled pie in however way you want and brown in the oven for a few minutes. Don't take your eyes off it or it will burn!