Pineapple Sour Cream Pie
Total TimePrep: 35 min. Bake: 15 min. + chilling
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 can (20 ounces) crushed pineapple, undrained
- 1 cup sour cream
- 3 large egg yolks, lightly beaten
- 1 pastry shell (9 inches), baked
- 3 large 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 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.
Nutrition Facts1 slice: 350 calories, 14g fat (7g saturated fat), 105mg cholesterol, 119mg sodium, 52g carbohydrate (37g sugars, 1g fiber), 3g protein.
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Mar 22, 2016
You can't improve on perfection, and this pie was exactly that.......perfection !!!!
Jun 26, 2009
I have been making a pie very much like this one for about 40 years. It is really different and delicious.
Oct 4, 2008
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!