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Pineapple Sour Cream Pie

 Pineapple Sour Cream Pie
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
8 ServingsPrep: 35 min. Bake: 15 min. + chilling

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 McCormick® Pure 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

2 of 2

Pineapple Sour Cream Pie (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.