Prune Meringue Pie

I had to throw in a pie recipe before Thanksgiving.

This one also comes from Handwritten Recipes.

Prune Meringue Pie

1 ½ cups cooked prunes, cut up
1 cup liquid from prunes
1 cup crushed pineapple
¼ cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
3 eggs
1 pie shell

Combine prunes, liquid and pineapple over heat. Blend sugar, cornstarch and salt. Stir into hot fruit.
Cook until mixture is clear.
Beat egg yolks. Stir a little hot fruit mixture into egg. Stir egg slowly into remaining fruit. Cook for 3
or 4 minutes longer over low heat.
Pour into pie shell. Put meringue on top and brown in oven, 325 degrees, for 15 to 20 minutes.

Found in “The Mystery Chef’s Never Fail Cook Book.” Published by Perma Giants, 1949.

-Click to enlarge photos-


  1. I have a toddler nuts about prunes, so this may be on our menu at some point!

  2. Our kid (11 mo) loves her prune juice as well :)

  3. OK, now I want me some Prune Whip! I think it was simply stewed prunes folded into whipped cream, but omigod, how I loved it!

  4. I am just having trouble getting past the thought that there is even a recipe for Prune Meringue Pie.