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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 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

Printed from tasteofhome.com Oct 14, 2008

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Pineapple Sour Cream Pie cont.

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.

Yield: 8 servings.