Pineapple Sour Cream Pie recipe

1 servings

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

3 eggs

1/2 teaspoon vanilla extract

1/4 teaspoon cream of tartar

1/3 cup white sugar

1 (9 inch) vanilla wafer crust

Preheat oven to 350 degrees F (175 degrees C).

Separate the eggs.

In a saucepan over medium heat mix 3/4 cups of the white sugar, the flour, salt, crushed pineapple, sour cream and lemon juice.

Cook over medium heat until the mixture is thick and bubbly.

Stir a small amount of the cooked mixture into the beaten egg yolks then stir egg yolks into the cooked mixture.

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 at 350 degrees F (175 degrees C) for 12 minutes or until golden.

Let pie cool and serve.