Pineapple Meringue Pudding Recipe -
  • READY IN 45 mins

Pineapple Meringue Pudding

Recipe by  

"My mother's recipe. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins

Reviews More Reviews

Nov 06, 2006

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

Jul 19, 2005

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


3 Ratings

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  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 85.2 g
  • 27%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 488 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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