Pineapple Sour Cream Pie

This easy Pineapple Sour Cream Pie is creamy and refreshing! A homemade pineapple and sour cream custard that is covered with a sweetened meringue and baked until golden brown.

Course Dessert

Keyword dessert, pie, pineapple, pineapple pie, southern desserts

Prep Time 15

Cook Time 45

Additional Time 3

Total Time 4

Servings

Calories 572kcal

Author Melissa Coleman

Ingredients

3 eggs separated into whites and yolk
½ cup sugar
2 tablespoons flour all-purpose
1- 20 oz can crushed pineapple
8 oz sour cream
½ teaspoon vanilla
¼ teaspoon cream of tartar
6 tablespoons sugar
1 9 " pie shell baked

Instructions

Bake your pie shell per the instructions on the package.
While baking, combine your sugar and flour in a saucepan and stir in the pineapple (undrained) and sour cream.
Cook over medium heat until thickened and bubbly.
Reduce heat and cook for an additional 2 minutes, continue to stir.
In a bowl, lightly beat your separated egg yolks and then gradually stir in 1 cup of hot pineapple mixture.
Return the mixture to the saucepan and bring back to a gentle boil.
Cook and stir for an additional 2 minutes.
Pour hot filling into baked pie shell.
For the meringue, add vanilla and cream of tartar to the egg whites.
Beat with a mixer on medium speed about 1 minute or until soft peaks form.
Gradually add in the sugar, 1 tablespoon at a time, beating on high speed for about 4 minutes or until mixture forms stiff peaks and the sugar is dissolved.
Spread meringue onto hot filling making sure to completely cover the pie.
Bake at 350 degrees for 15 minutes or until meringue is golden.
When cool, refrigerate for 3 to 6 hours before serving.

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