2 cups cubed (1/2 inch) fresh cubed pineapple
1/2 cup maple syrup
9 inch pastry crust, blind baked,cooled
1/3 cup sugar
5 tablespoons cornstarch
1/4 tsp. salt
2 1/2 cups whole milk
4 egg yolks
1/4 cup butter
1 tsp. vanilla
5 egg whites
1/2 cup sugar
1/2 tsp. cream of tarter
Combine the pineapple and the maple syrup in a heavy bottomed saucepan and bring to a boil. Lower to simmer and simmer until tender, about 10 minutes. Remove from heat and allow to set 30 minutes. After 30 minutes, place the mixture in a bowl of a food processor fitted with a metal blade. Pulse until chopped coarsely; set aside.
In another saucepan combine the cornstarch, sugar, salt and milk. Whisk until combined well. Place over medium heat , whisking constantly; bring to a boil and reduce; cook 2 minutes. In a separate bowl temper the egg yolks with the hot milk mixture; whisking as you add the hot milk mixture to the egg yolks. Pour the temper egg mixture into the saucepan of hot milk and whisk until combined. Place over heat and continue to cook and whisk for 2 more minutes. Stir in the pineapple mixture and heat for a minute longer. Remove from heat and stir in the butter and vanilla.
Pour into the cooled crust; cover with plastic wrap and chill until firm.
Ina bowl of a stand mixer add the egg whites, sugar and salt. Place over a pan of simmering water. Using your fingers as a guide, heat egg whites only until sugar is dissolved and whites are not cooked. Remove from the top of the pan of simmering waters . Add the cream of tarter and whisk to combine. Place on stand mixer and whisk until stiff and glossy. Spread over the top of the pie. Using a kitchen torch or broiler, brown the meringue.