Pineapple Sour Cream Pie

Pineapple Sour Cream Pie is a lacto ovo vegetarian dessert. This recipe serves 8 and costs 68 cents per serving. One serving contains 200 calories, 4g of protein, and 10g of fat. From preparation to the plate, this recipe takes about 50 minutes. If you have puff pastry shell, sugar, sour cream, and a few other ingredients on hand, you can make it. This recipe is liked by 73 foodies and cooks. It is brought to you by Taste of Home. With a spoonacular score of 30%, this dish is not so excellent. If you like this recipe, take a look at these similar recipes: Pineapple Sour Cream Pie, Pineapple Sour Cream Pie, and No-Bake Pineapple Sour Cream Pie.

Servings: 8

Preparation duration: 35 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large saucepan, combine sugar and flour. Stir in pineapple and sour cream until combined. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Pour into pastry shell. In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 15-18 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings. Originally published as Pineapple Sour Cream Pie in Taste of HomeApril/May 2006, p35 Nutritional Facts 1 serving (1 slice) equals 350 calories, 14 g fat (7 g saturated fat), 105 mg cholesterol, 119 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large saucepan, combine sugar and flour. Stir in pineapple and sour cream until combined. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

2. Remove from the heat.

3. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

4. Remove from the heat.

5. Pour into pastry shell.

6. In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

7. Spread evenly over hot filling, sealing edges to crust.

8. Bake at 350° for 15-18 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Information:

covered percent of daily need