A wonderful sour cream and pineapple custard is cooked slowly on the stove until thick and creamy. When cool, it 's poured into a graham cracker crust, covered with a sweetened whipped meringue, and baked until the swirls of meringue are golden.
INGREDIENTS (for 8 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.