Pineapple Sour Cream Pie
Description
A homemade pineapple and sour cream custard is covered with a sweetened meringue and baked until golden.
Ingredients
•
3 eggs
•
3/4 cup white sugar
•
1/4 cup all-purpose flour
•
1/2 teaspoon salt
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1 (15 ounce) can crushed pineapple, drained
•
1 cup sour cream
•
1 tablespoon lemon juice
•
1/2 teaspoon vanilla extract
•
1/4 teaspoon cream of tartar
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1/3 cup white sugar
•
1 (9 inch) graham cracker crust
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Separate the eggs.
3
Combine 3/4 cup white sugar, flour, salt, crushed pineapple, sour cream, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the mixture is thick and bubbly. Gradually pour the cooked pineapple mixture into the beaten egg yolks, whisking constantly; return mixture to the saucepan. Continue to cook, stirring constantly, for 2 to 3 minutes longer. Remove from heat and let cool.
4
Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually stir in the remaining 1/3 cup sugar and continue to beat egg whites until stiff and glossy.
5
Spoon cooled filling into graham wafer crust and top with the meringue. Bake in preheated oven for 12 minutes or until golden. Let pie cool and serve.