Pineapple Sour Cream Pie
Serving Size : 8
Crust:
1 1/2 c Graham cracker crumbs
1/3 c butter -- melted
3 T sugar
Filling:
1/2 c sugar
1/4 c flour
1/2 t salt
2 1/2 c crushed pineapple -- undrained
1 c sour cream
1 T lemon juice
2 egg yolks -- slightly beaten
Meringue:
2 egg whites
1/4 t cream of tartar
1/4 c sugar
For crust, combine crumbs, butter and sugar in bowl; blend well with fork. Spoon crumb mixture into 9" pie pan. Set an 8" pie pan on top and press to make even crumb layer. Remove 8" pie pan. Bake crust at 375 degrees for 8 minutes.
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 1/2 c 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 degrees F. for 12-15 minutes or until golden brown.
Serving Size : 8
Crust:
1 1/2 c Graham cracker crumbs
1/3 c butter -- melted
3 T sugar
Filling:
1/2 c sugar
1/4 c flour
1/2 t salt
2 1/2 c crushed pineapple -- undrained
1 c sour cream
1 T lemon juice
2 egg yolks -- slightly beaten
Meringue:
2 egg whites
1/4 t cream of tartar
1/4 c sugar
For crust, combine crumbs, butter and sugar in bowl; blend well with fork. Spoon crumb mixture into 9" pie pan. Set an 8" pie pan on top and press to make even crumb layer. Remove 8" pie pan. Bake crust at 375 degrees for 8 minutes.
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 1/2 c 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 degrees F. for 12-15 minutes or until golden brown.