Pineapple Meringue Pudding

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"My mother's recipe. "
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45 m servings 477 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 85.2g
  • 27%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Combine cornstarch, 2/3 cup sugar and 1/2 teaspoon salt in top of double boiler over simmering water. Pour in hot milk, stir and cover and cook, stirring occasionally, 10 minutes, or until thick. Beat egg yolks in separate bowl. Pour a little of hot milk mixture into egg yolks, and stir to combine. Pour egg mixture back into rest of milk mixture and stir well. Cook 2 minutes more, stir in orange zest, and remove from heat and let cool.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Layer vanilla wafers, cooled pudding and pineapple in six ovenproof serving dishes or large ramekins. In large bowl, whip egg whites with 1/3 cup sugar and 1/4 teaspoon salt until stiff peaks form. Top puddings with egg white mixture.
  4. Bake 15 minutes, until meringue is golden brown. Let cool and chill in refrigerator until serving.


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The pudding by itself was o.k. All together it was pretty bad. I will not make this one again.

Delish! You MUST try this recipe if you're wondering....

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