Pineapple Sour Cream Pie 1/2 cup sugar 2 tablespoons all-purpose flour 1 can (20 ounces) crushed pineapple, undrained 1 cup (8 ounces) sour cream 3 egg yolks, lightly beaten 1 pastry shell (9 inches), baked MERINGUE: 3 egg whites 1/2 teaspoon vanilla extract 1/4 teaspoon cream of tartar 6 tablespoons sugar In a large saucepan, combine sugar and flour. Stir in pineapple and Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Pineapple Sour Cream Pie cont. sour cream until combined. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Pour into pastry shell. In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 15-18 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

	Pineapple Sour Cream Pie Yield: 8 servings. Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008