Prep 30 mins
Cook 30 mins
This is a nice change for a pie. I don't remember where I got the recipe, but I've been making it for years. It is a request for Easter Sunday lunch from my family.
- 1 cup sugar
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1 (20 ounce) can crushed pineapple, DO NOT DRAIN
- 1 (8 ounce) carton sour cream
- 1 tablespoon lemon juice
- 2 large eggs, separated
- 1 (9 inch) pastry shells, baked
- 1⁄4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1⁄4 cup sugar
- In a medium saucepan, combine the sugar, flour, salt, pineapple, sour cream and lemon juice.
- Cook over medium heat,stirring occasionally, until thick.
- In a small bowl, beat egg yolks until thick.
- Temper the egg yolks by adding about 1/2 of the hot mixture in with the yolks, stirring well, then adding the mixture of yolks back in to your original mixture.
- Stirring constantly, cook for 2 minutes.
- Remove from heat and cool.
- Once this mixture has cooled slightly, spoon it into your prepared pie shell.
- In a separate bowl, combine your egg whites, cream of tartar and vanilla and mix at high speed until foamy.
- Gradually add the sugar, 1 tablespoons at a time; beat until stiff peaks form (2-4 minutes).
- Spread over warm filling and seal the meringue to the edge of the pie crust.
- Bake at 325°F for 25 minutes or until top is lightly browned.
- Cool before serving.