Pineapple Sour Cream Pie

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 This is a refreshing and different sort of pie.

Pineapple Sour Cream Pie


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


 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.


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