Pineapple Sour Cream and Meringue Pie Recipe

Ingredients

• 3/4 cup sugar
• 1/4 cup flour
• 1/2 teaspoon salt
• 1 (20 ounce) can crushed pineapple, undrained
• 1 cup sour cream
• 1 tablespoon lemon juice
• 2 egg yolks, slightly beaten
• 1 pie crust, baked (9-inch)
• 2 egg whites
• 1/2 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar

Instructions

1. To make the filling, combine 3/4 cup sugar, 1/4 cup flour, and 1/2 teaspoon salt in a saucepan. Stir in 1 (20 ounce) can of crushed pineapple, undrained, 1 cup sour cream, and 1 tablespoon lemon juice.
2. Put the saucepan over high heat. Stir and cook the mixture until it comes to a boil.
3. Once boiling, turn down the heat and cook for 2 more minutes, stirring constantly to avoid lumps.
4. In a separate small bowl, stir a small amount of the hot filling mixture into 2 egg yolks, slightly beaten. The warms the eggs to prevent them from scrambling when added to the hot filling.
5. Add the warmed egg yolk mixture to the hot filling in the saucepan, continuing to stir constantly.
6. Cook and stir for 2 more minutes over medium heat until the mixture thickens. Remove from the stove and let it cool to room temperature, which may take about 1-2 hours. Once cooled, spoon the filling into the baked 9-inch pie crust.
7. To make the meringue, beat 2 egg whites with 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar until soft peaks form.
8. Gradually add 1/4 cup sugar while beating at the highest speed until the meringue is stiff and glossy.
9. Spread the meringue over the top of the pineapple filling, ensuring it touches the pie crust all the way around for a good seal.
10. Bake at 350 degrees for 12-15 minutes, or until the meringue has a golden color. Keep an eye on it; you want that perfect golden hue, not dark brown. Serve immediately when cool, as the pie does not refrigerate well.