Pineapple Sour Cream Pie
Yield
servingsPrep
60 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| ⅓ | cup |
margarine
melted |
|
| 3 | tablespoons |
sugar
|
|
| Filling | |||
| ½ | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 ½ | cups |
pineapple, canned, crushed
undrained |
* |
| 1 | cup |
sour cream
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | each |
egg yolks
slightly beaten |
*
|
| Meringue | |||
| 2 | each |
egg whites
|
*
|
| ¼ | teaspoon |
cream of tartar
|
|
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
graham cracker crumbs
|
*
|
| 79 | ml |
margarine
melted |
|
| 45 | ml |
sugar
|
|
| Filling | |||
| 118 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 591 | ml |
pineapple, canned, crushed
undrained |
* |
| 237 | ml |
sour cream
|
|
| 15 | ml |
lemon juice
|
|
| 2 | each |
egg yolks
slightly beaten |
*
|
| Meringue | |||
| 2 | each |
egg whites
|
*
|
| 1.3 | ml |
cream of tartar
|
|
| 59 | ml |
sugar
|
|
Directions
For crust, combine crumbs, margarine and sugar in bowl; blend well with fork.
Spoon crumb mixture into 9 inch pie pan. Set an 8 inch pie pan on top and press to make even crumb layer.
Remove 8 inch pie pan.
Bake crust at 375℉ (190℃) for 8 minutes if desired, or use as is.
Combine sugar, flour and salt in medium saucepan.
Stir in pineapple, sour cream and lemon juice; cook over medium heat, stirring, until mixture comes to boil.
Cook 2 minutes.
Stir ½ cup of cooked mixture into beaten yolks; return filling/egg yolk mixture to remaining filling.
Cook for 2 minutes more, stirring constantly.
Cool slightly. Spoon filling into crust.
Make meringue by beating egg whites with cream of tartar until soft peaks form.
Add sugar gradually, beating until stiff peaks form.
Spread over pie filling; seal edges.
Bake at 350℉ (180℃) for 12 to 15 minutes or until golden brown.
