SOUR CREAM PINEAPPLE PIE

Sour Cream Pineapple Pie image

This is a nice change for a pie. I don't remember where I got the recipe, but I've been making it for years. It is a request for Easter Sunday lunch from my family.

Provided by Sherrybeth

Categories Pie

Time 1h

Yield 1 pie

Number Of Ingredients 11

Ingredients

1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
1 (20 ounce) can crushed pineapple, DO NOT DRAIN
1 (8 ounce) carton sour cream
1 tablespoon lemon juice
2 large eggs, separated
1 (9 inch) pastry shells, baked
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 cup sugar

Steps:

In a medium saucepan, combine the sugar, flour, salt, pineapple, sour cream and lemon juice.
Cook over medium heat,stirring occasionally, until thick.
In a small bowl, beat egg yolks until thick.
Temper the egg yolks by adding about 1/2 of the hot mixture in with the yolks, stirring well, then adding the mixture of yolks back in to your original mixture.
Stirring constantly, cook for 2 minutes.
Remove from heat and cool.
Once this mixture has cooled slightly, spoon it into your prepared pie shell.
In a separate bowl, combine your egg whites, cream of tartar and vanilla and mix at high speed until foamy.
Gradually add the sugar, 1 tablespoons at a time; beat until stiff peaks form (2-4 minutes).
Spread over warm filling and seal the meringue to the edge of the pie crust.
Bake at 325°F for 25 minutes or until top is lightly browned.
Cool before serving.

Nutrition Facts : Calories 3046.8, Fat 123.1, SaturatedFat 49.9, Cholesterol 528.2, Sodium 2412.3, Carbohydrate 461.6, Fiber 8.5, Sugar 334.1, Protein 37.3