Total Time
1hr
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.

Ingredients Nutrition

Directions

  1. In a medium saucepan, combine the sugar, flour, salt, pineapple, sour cream and lemon juice.
  2. Cook over medium heat,stirring occasionally, until thick.
  3. In a small bowl, beat egg yolks until thick.
  4. 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.
  5. Stirring constantly, cook for 2 minutes.
  6. Remove from heat and cool.
  7. Once this mixture has cooled slightly, spoon it into your prepared pie shell.
  8. In a separate bowl, combine your egg whites, cream of tartar and vanilla and mix at high speed until foamy.
  9. Gradually add the sugar, 1 tablespoons at a time; beat until stiff peaks form (2-4 minutes).
  10. Spread over warm filling and seal the meringue to the edge of the pie crust.
  11. Bake at 325°F for 25 minutes or until top is lightly browned.
  12. Cool before serving.

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