This is one of my staple summer desserts. It looks so decadent yet it is fresh and sweet! My mother got this recipe from a hotel in Bermuda, and it traditionally made with pineapple, but I have also made it with peaches and it is divine! I am certain other fruits could work just as well. The crust is the mystery, nobody can guess what it is made of...
Blend cracker crumbs* and melted butter and press into a pie pan.
*To crumble the crackers, you can use a food processor or blender, or you can put them in a plastic bag, and roll a rolling pin or any bottle, over them until they are reduced to crumbs.
Beat egg whites until stiff adding 1 cup sugar during beating, then vinegar and vanilla.
With a spatula cover the crust with the meringue (try to shape it like a bowl) and bake at 300°F until pale gold (at least 30 minutes, it takes me longer than that).
Let cool completely.
Drain pineapple and put on top of meringue (egg whites).
Whip cream with sugar until stiff peaks form. Be mindful of the temperature in the kitchen especially in summer: the cream, bowl and whisks should be cold if you do not want the cream to curdle
Top the fruit with the whipped cream. You can smooth the whipped cream and pipe little dots of cream over the slick dome or use an offset spatula to pull peaks all over.
Ingredients
Directions
Blend cracker crumbs* and melted butter and press into a pie pan.
*To crumble the crackers, you can use a food processor or blender, or you can put them in a plastic bag, and roll a rolling pin or any bottle, over them until they are reduced to crumbs.
Beat egg whites until stiff adding 1 cup sugar during beating, then vinegar and vanilla.
With a spatula cover the crust with the meringue (try to shape it like a bowl) and bake at 300°F until pale gold (at least 30 minutes, it takes me longer than that).
Let cool completely.
Drain pineapple and put on top of meringue (egg whites).
Whip cream with sugar until stiff peaks form. Be mindful of the temperature in the kitchen especially in summer: the cream, bowl and whisks should be cold if you do not want the cream to curdle
Top the fruit with the whipped cream. You can smooth the whipped cream and pipe little dots of cream over the slick dome or use an offset spatula to pull peaks all over.
My mother always used fresh Strawberrys and called it cardinal pie or Blueberries. Any fruit works really well as long as they are well drained
Excellent pie, the crust always keeps them guessing
Thanks,,I want to try this one!!