Login
Create Account
Pineapple Sour Cream Pie
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Crushed pineapple adds a tropical twist to this refrigerated cream pie. Leave time to refrigerate for at least 3 hours before serving.
-
Main Ingredient
pineapple
-
Category: Pies
-
Cuisine: American
-
Prep Time: 260 min(s)
-
Cook Time: 40 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: xxplumcrazeexx
-
Posted On: Mar 08, 2014
Number of Servings:
Ingredients:
- 1/2 cups - sugar
- 2 tablespoons - all-purpose flour
- 1 cans - crushed pineapple undrained, 20 oz.
- 1 cups - sour cream 8 oz.
- 3 - egg yolks beaten
- - 9-inch crust or pastry shell baked
- 3 - egg whites
- 1/2 teaspoons - vanilla extract
- 1/4 teaspoons - cream of tartar
- 6 tablespoons - sugar
Directions:
In a large saucepan, combine sugar and flour. Stir in pineapple and sour cream until combined. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from heat. Pour into prepared and baked crust.
In a small mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° F for 15-18 minutes or until meringue is golden. Cool on wire rack for 1 hour.
Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Comments