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Pineapple Sour Cream Pie

By: Carol

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

Rate/Review | Read Reviews (10)

What to Drink?
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 -9 inch pie

Ingredients

3/4 cup white sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
1 (15 ounce) can crushed pineapple, drained
1 cup sour cream
1 tablespoon lemon juice
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/3 cup white sugar
1 (9 inch) graham cracker crust

Directions

Preheat oven to 350 degrees F (175 degrees C).
Separate the eggs.
In a saucepan over medium heat mix 3/4 cups of the white sugar, the flour, salt, crushed pineapple, sour cream and lemon juice. Cook over medium heat until the mixture is thick and bubbly. Stir a small amount of the cooked mixture into the beaten egg yolks then stir egg yolks into the cooked mixture. Continue to cook, stirring constantly, for 2 to 3 minutes longer. Remove from heat and let cool.
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.
Spoon cooled filling into graham wafer crust and top with the meringue. Bake at 350 degrees F (175 degrees C) for 12 minutes or until golden. Let pie cool and serve.