Pineapple Sour Cream Pie Recipe
- 3 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.