Name: Pineapple Sour Cream Pie
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: 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 -; MERINGUE: -; 3 large egg whites -; 1/2 teaspoon vanilla extract -; 1/4 teaspoon cream of tartar -; 6 tablespoons sugar -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Sour Cream Pie

1. 1/2 cup sugar -

2. 2 tablespoons all-purpose flour -

3. 1 can (20 ounces) crushed pineapple, undrained -

4. 1 cup sour cream -

5. 3 large egg yolks, lightly beaten -

6. 1 pastry shell (9 inches), baked -

7. MERINGUE: -

8. 3 large egg whites -

9. 1/2 teaspoon vanilla extract -

10. 1/4 teaspoon cream of tartar -

11. 6 tablespoons sugar -

How to cook deliciously - Pineapple Sour Cream Pie

1. Stage

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.

2. Stage

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. Stage

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.

4. Stage

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.