For a deeper pineapple flavor, consider using pineapple juice instead of lemon juice. Make sure the egg whites are at room temperature for optimal volume when whipping. To prevent the meringue from weeping, ensure it is properly sealed to the crust and avoid overbaking.
Pineapple Sour Cream Pie
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PREP TIME25 mins
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COOK TIME25 mins
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TOTAL TIME2 hrs 20 mins
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SERVING8 People
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VIEWS86
A tangy and sweet symphony of flavors, this Pineapple Sour Cream Pie offers a refreshing twist on traditional pies. The creamy filling, studded with juicy pineapple, is perfectly balanced by a light and airy meringue topping, all nestled in a crisp graham cracker crust.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate59 g
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Cholesterol82 mg
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Fiber1 g
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Protein5 g
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Saturated Fat6 g
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Sodium358 mg
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Sugar46 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes)
02 Step
Recipe View 0 mins Separate the eggs, placing the yolks in a medium bowl and the whites in a large, clean bowl.
03 Step
Recipe View 8 mins In a medium saucepan, combine 3/4 cup sugar, flour, salt, drained crushed pineapple, sour cream, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. (8-10 minutes)
04 Step
Recipe View 2 mins Temper the egg yolks by gradually whisking a small amount of the hot pineapple mixture into the yolks. This prevents the yolks from scrambling. Then, pour the yolk mixture back into the saucepan. (2 minutes)
05 Step
Recipe View 3 mins Continue to cook, stirring constantly, for 2 to 3 minutes longer, until the filling is smooth and thickened. Remove from heat and let cool slightly. (3 minutes)
06 Step
Recipe View 4 mins In the large bowl with the egg whites, add vanilla extract and cream of tartar. Beat with an electric mixer until soft peaks form. (3-5 minutes)
07 Step
Recipe View 3 mins Gradually add the remaining 1/3 cup sugar, beating continuously until stiff, glossy peaks form. Be careful not to overbeat. (2-3 minutes)
08 Step
Recipe View 5 mins Spoon the cooled pineapple filling into the graham cracker crust. Top with the meringue, spreading it evenly to the edges of the crust to seal. (5 minutes)
09 Step
Recipe View 14 mins Bake in the preheated oven for 12-15 minutes, or until the meringue is golden brown. (12-15 minutes)
10 Step
Recipe View 0 mins Let the pie cool completely before serving. This allows the filling to set properly.
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Please Rate
Hudson Collins
Jan 3, 2025I was a bit skeptical about the sour cream, but it added such a lovely creaminess and tang. Will definitely make again!
Enrique Halvorson
Aug 28, 2024This pie was a huge hit at our family gathering! Everyone loved the tangy filling and light meringue.
Wilfredo Monahan
Aug 16, 2024Easy to follow recipe, and the pie turned out beautifully. The graham cracker crust was the perfect complement.