Sour Cream Pineapple Pie
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
1 pie
ingredients
- 236.59 ml sugar
- 59.14 ml all-purpose flour
- 2.46 ml salt
- 566.99 g can crushed pineapple, DO NOT DRAIN
- 226.79 g carton sour cream
- 14.79 ml lemon juice
- 2 large eggs, separated
- 9 inch pastry shells, baked
- 1.23 ml cream of tartar
- 4.92 ml vanilla extract
- 59.14 ml sugar
directions
- 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.
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RECIPE SUBMITTED BY
Sherrybeth
Princeton, Louisiana