Pineapple Sour Cream Pie Recipe

How to make it

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• Have prepared set aside.
• Preheat oven to 350 degrees F.
• Beat egg yolk in a large bowl.
• Set aside.
• Combine sugar and flour in large saucepan.
• Stir in pineapple and sour cream until combined.
• Cook and stir over medium-high heat until thickened and bubbly.
• Reduce heat.
• Cook and stir two minutes longer.
• Remove pan from heat.
• Stir small amount of hot filling into yolks, stirring to be sure egg doesn't cook.
• Return all to pan, stirring constantly.
• Bring to a gentle boil.
• Cook and stir 2 minutes longer.
• Remove from heat.
• Pour into pastry shell.
• MERINGUE:
• In small mixing bowl, beat the egg whites, vanilla extract and cream of tartar on medium speed until soft peaks form.
• Gradually beat in sugar, 1 tablespoon at a time, until stiff and glossy peaks form and sugar is dissolved.
• Spread meringue evenly over hot filling, sealing edges to crust.
• Bake for 15 to 18 minutes or until merigue is golden.
• Remove from oven.
• Cool on wire rack for 1 hour.
• Refrigerate at least three hours before serving.
• Refrigerate leftovers (Ha!).