Pineapple Sour Cream Pie

Cassie *

By
@1lovetocook1x

Delish!




Taste of Home 2006 edition




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Comments:

Serves:

8

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1/2 c
sugar
2 Tbsp
flour
1 can(s)
( 20 ounces) crushed pineapple, undrained
1 c
( 8 ounces) sour cream
3
egg yolks, beaten
1
9 inch pastry shell. baked

MERINGUE

3
egg whites
1/2 tsp
vanilla extract
1/4 tsp
cream of tartar
6 Tbsp
sugar

IF YOU JUST WANT TO USE WHIPPED CREAM AS TOPPING..THAT'S GREAT ALSO...

Directions Step-By-Step

1
Gather ingredients...have cooked pie crust ready.
2
In a large saucepan, combine sugar an flour. Stir in pineapple and sour cream until combined.

Cook and stir over med - high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
3
Remove from 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 heat. Pour into pastry shell.
4
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 soft peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
5
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.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtags: #Cream, #pineapple, #sour