Pineapple Sour Cream Pie Recipe

5 3 5
Pineapple Sour Cream Pie Recipe
Pineapple Sour Cream Pie Recipe photo by Taste of Home
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Pineapple Sour Cream Pie Recipe

Read Reviews
5 3 5
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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, 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 mixing 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. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Originally published as Pineapple Sour Cream Pie in Taste of Home April/May 2006, p35

Nutritional Facts

1 slice: 350 calories, 14g fat (7g saturated fat), 105mg cholesterol, 119mg sodium, 52g carbohydrate (37g sugars, 1g fiber), 3g protein.

  • 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, 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
  1. 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.
  2. 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.
  3. In a small mixing 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.
  4. Bake at 350° for 15-18 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Originally published as Pineapple Sour Cream Pie in Taste of Home April/May 2006, p35

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Reviews forPineapple Sour Cream Pie

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MS LISA User ID: 5279129 245795
Reviewed Mar. 22, 2016

"You can't improve on perfection, and this pie was exactly that.......perfection !!!!"

MY REVIEW
marilynshade User ID: 3836481 138231
Reviewed Jun. 26, 2009

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

MY REVIEW
wleaming User ID: 850066 107651
Reviewed Oct. 4, 2008 Edited Jul. 10, 2010

"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!"

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