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Pineapple Sour Cream Pie

SUBMITTED BY: P Lauren Fay-Neri

"A luscious alternative to lemon meringue pie, this dessert is one of our favorites. The meringue is so creamy and the pineapple filling so refreshing that your family will request it again and again. --P. Lauren Fay-Neri, Syracuse, New York"
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PREP TIME  35 Min
COOK TIME  15 Min
READY IN  50 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 (20 ounce) can crushed pineapple, undrained
  • 1 cup sour cream
  • 3 egg yolks, beaten
  • 1 (9 inch) pastry shell, baked
  • MERINGUE:
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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