Sour Cream Pineapple Pie

Name: Sour Cream Pineapple Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 pie
Ingredients: 1 cup sugar; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1 (20 ounce) can crushed pineapple, DO NOT DRAIN; 1 (8 ounce) carton sour cream; 1 tablespoon lemon juice; 2 large eggs, separated; 1 (9 inch) pastry shells, baked; 1/4 teaspoon cream of tartar; 1 teaspoon vanilla extract; 1/4 cup sugar

Submitted by Sherrybeth

"This is a nice change for a pie. I don't remember where I got the recipe, but I've been making it for years. It is a request for Easter Sunday lunch from my family."

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Ready In:: 1hr
Ingredients:: 11
Yields:: 1 pie

ingredients

1 cup sugar
¹⁄₄ cup all-purpose flour
¹⁄₂ teaspoon salt
1 (20 ounce) can crushed pineapple, DO NOT DRAIN
1 (8 ounce) carton sour cream
1 tablespoon lemon juice
2 large eggs, separated
1 (9 inch) pastry shells, baked
¹⁄₄ teaspoon cream of tartar
1 teaspoon vanilla extract
¹⁄₄ cup sugar

directions

In a medium saucepan, combine the sugar, flour, salt, pineapple, sour cream and lemon juice.
Cook over medium heat,stirring occasionally, until thick.
In a small bowl, beat egg yolks until thick.
Temper the egg yolks by adding about 1/2 of the hot mixture in with the yolks, stirring well, then adding the mixture of yolks back in to your original mixture.
Stirring constantly, cook for 2 minutes.
Remove from heat and cool.
Once this mixture has cooled slightly, spoon it into your prepared pie shell.
In a separate bowl, combine your egg whites, cream of tartar and vanilla and mix at high speed until foamy.
Gradually add the sugar, 1 tablespoons at a time; beat until stiff peaks form (2-4 minutes).
Spread over warm filling and seal the meringue to the edge of the pie crust.
Bake at 325°F for 25 minutes or until top is lightly browned.
Cool before serving.