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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Not quite the standard meringue-topped pie, the pineapple in this recipe shines. Ingredients:
1 9 pastry shell, baked or bought |
1/2 cup sugar |
2 tablespoons all-purpose flour |
20 ounces canned crushed pineapple, undrained |
1 cup sour cream |
3 large egg yolks, beaten |
meringue |
3 large egg whites |
1/2 teaspoon vanilla extract |
1/4 teaspoon cream of tartar |
6 tablespoons sugar (or less) |
Directions:
1. Have prepared set aside.
2. Preheat oven to 350 degrees F.
3. Beat egg yolk in a large bowl.
4. Set aside.
5. Combine sugar and flour in large saucepan.
6. Stir in pineapple and sour cream until combined.
7. Cook and stir over medium-high heat until thickened and bubbly.
8. Reduce heat.
9. Cook and stir two minutes longer.
10. Remove pan from heat.
11. Stir small amount of hot filling into yolks, stirring to be sure egg doesn't cook.
12. Return all to pan, stirring constantly.
13. Bring to a gentle boil.
14. Cook and stir 2 minutes longer.
15. Remove from heat.
16. Pour into pastry shell.
17. MERINGUE:
18. In small mixing bowl, beat the egg whites, vanilla extract and cream of tartar on medium speed until soft peaks form.
19. Gradually beat in sugar, 1 tablespoon at a time, until stiff and glossy peaks form and sugar is dissolved.
20. Spread meringue evenly over hot filling, sealing edges to crust.
21. Bake for 15 to 18 minutes or until merigue is golden.
22. Remove from oven.
23. Cool on wire rack for 1 hour.
24. Refrigerate at least three hours before serving.
25. Refrigerate leftovers (Ha!).
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