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Pineapple Sour Cream Pie

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Submitted by nacho4

YIELD

servings

PREP

60 min

COOK

30 min

READY

90 min

Ingredients

1 ½ 355
79
CUP ML MARGARINE
melted
3 45
TABLESPOONS ML SUGAR
Filling
½ 118
CUP ML SUGAR
¼ 59
½ 2.5
TEASPOON ML SALT
2 ½ 591
CUPS ML PINEAPPLE, CANNED, CRUSHED
undrained *
1 237
CUP ML SOUR CREAM
1 15
TABLESPOON ML LEMON JUICE
2 2
EACH EACH EGG YOLKS
slightly beaten *
Meringue
2 2
EACH EACH EGG WHITES *
¼ 1.3
TEASPOON ML CREAM OF TARTAR
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 513 50% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 599mg 25%
Total Carbohydrate 21g 21%
Dietary Fiber 1g 2%
Sugars g
Protein 7g
Vitamin A 21% Vitamin C 4%
Calcium 8% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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