Pineapple Sour Cream Pie

A homemade pineapple and sour cream custard is covered with a sweetened meringue and baked until golden.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 388 Calories

Ingredients

• ½ teaspoon salt
• ¾ cup white sugar
• ½ teaspoon vanilla extract
• 3 eggs
• ¼ teaspoon cream of tartar
• 1 cup sour cream
• ⅓ cup white sugar
• 1 tablespoon lemon juice
• ¼ cup all-purpose flour
• 1 (15 ounce) can crushed pineapple, drained
• 1 (9 inch) graham cracker crust

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Separate the eggs.

Step 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.

Step 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.

Step 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.