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Categories:
sugar all-purpose salt pineapple sour cream lemon juice egg yolks pastry shell egg whites vanilla cream of tartar sugar
Viewed: 96 - Published at: 3 years agoIngredients
- 3/4 c. sugar
- 1/4 c. all-purpose flour
- 1/2 tsp. salt
- 1 (No. 2) can (2 1/2 c.) crushed pineapple, undrained
- 1 c. dairy sour cream
- 2 Tbsp. lemon juice
- 2 slightly beaten egg yolks
- 1 baked 9-inch pastry shell
- 2 egg whites
- 1/2 tsp. vanilla
- 1/4 tsp. cream of tartar
- 1/4 c. sugar
Method
- In saucepan, combine 3/4 cup sugar, flour and salt.
- Stir in pineapple, sour cream and lemon juice.
- Cook and stir until mixture thickens and comes to boiling.
- Cook 2 minutes.
- Stir small amount of mixture into egg yolks.
- Return to hot mixture, stirring constantly.
- Cook and stir 2 minutes.
- Cool to room temperature and spoon into baked pie shell.
- Beat egg whites with vanilla and cream of tartar to soft peaks.
- Gradually add 1/4 cup sugar, beating until stiff and glossy.
- Spread top of pie; seal to edge of pastry.
- Bake at 350° for 12 to 15 minutes.
