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Pineapple Sour Cream Pie Recipe

Pineapple Sour Cream Pie Recipe photo by Taste of Home

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A luscious alternative to lemon meringue pie, this dessert is one of our favorites. The meringue is so creamy and the pineapple filling so refreshing that your family will request it again and again. —P. Lauren Fay-Neri, Syracuse, New York

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Pineapple Sour Cream Pie Recipe

Prep: 35 min. Bake: 15 min. + chilling

Yield: 8 Servings

35 15 50

Ingredients

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

Directions

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 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.

Nutritional Facts 1 serving (1 slice) equals 350 calories, 14 g fat (7 g saturated fat), 105 mg cholesterol, 119 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pineapple Sour Cream Pie in Taste of Home April/May 2006, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Pineapple Sour Cream Pie

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Reviewed on Jun. 26, 2009 by marilynshade

I have been making a pie very much like this one for about 40 years. It is really different and delicious.

Reviewed on Oct. 04, 2008 by wleaming

This pis is so easy - and so so good, I've made three this week. Try stirring in 1 cup shredded coconut to the mixture just before filling the pie crust - you won't regret it!