- 3 eggs
- 3/4 cup white sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 (15 ounce) can crushed pineapple, drained
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/3 cup white sugar
- 1 (9 inch) graham cracker crust
- Preheat oven to 350 degrees F (175 degrees C).
- Separate the eggs.
- 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.
- 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.
- 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.
05/19/2018
recipepes.com
Pineapple Sour Cream Pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
