Pineapple Sour Cream Pie
P Lauren Fay-Neri
Ingredients50 m servings
- 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 degrees F 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.
ReviewsRead all reviews 5
This pie deserves a rating of 10. I never changed anything in the recipe. It was light and refreshing. Made it for New Years and everyone loved it. Not a crumb was left. Will be making this o...
Simply an amazing pie. I have made this pie many times. Buy a graham cracker crust or bake a single crust. It only takes 15 minutes to make a great pie. I don't like meringue so I use whipped cr...
This pie is absolutely amazing. Just like a piece of heaven. Tender and fluffy. I used only 1/4 cup sugar, because my canned pineapples were a little sweet. Definitely I`ll make this again and a...
I just used this meringue recipe - first time I made meringue and it turned out awesome!! I will try the entire pie, someday!