Pineapple Sour Cream Pie

Pineapple Sour Cream Pie

"This is a refreshing and different sort of pie."
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Ingredients

2 h 20 m servings 388 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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Reviews

Read all reviews 18
  1. 24 Ratings

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Most helpful positive review

I made his recipe on a whim because I had found a can of crushed pineapple in the cabinet. I made it with a single recipe crust instead of graham cracker crust, and substituted brown sugar for t...

Most helpful critical review

I like the idea of this pie but on my first attempt at making it, the custard was just not what I expected. I didn't thicken well and tasted of flour. I measured exactly on all ingredients and...

Most helpful
Most positive
Least positive
Newest

I made his recipe on a whim because I had found a can of crushed pineapple in the cabinet. I made it with a single recipe crust instead of graham cracker crust, and substituted brown sugar for t...

What a great pie! And very easy too. The meringue cuts the tartness of the filling. I'll be making this again.

Pretty good pie, very simple to make. Don't try it if you don't like pineapple. I don't like meringue so I put whipped topping on it, and it was very good. I took it to work since no one at h...

I found this to be an excellent pie. I used a baked pie dough crust vs. a graham crust. I made my topping with 5 egg whites.

I would give this 10 stars if I could!! Family LOVED this!!! I used vanilla yogart because i did not sour have cream. Just wonderful!!!!!

One of my favorites

Very rarely make any time of cream pie (except lemon) but the sour cream takes this into another realm - don't changr a thing because this is perfect. Invite your friends if it is too big for ...

This is delicious..I went right by the recipe and it was great..

This pie is the best pie ever! Was so hard to stop eating it, and the kids kept begging for it.

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