Sour Cream Pineapple Pie

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READY IN: 1hr
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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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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