Pineapple Sour Cream Pie

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Graham cracker crumbs
1/3 cup	65g / 2.3oz	Margarine - melted
3 tablespoons	45ml	Sugar
		Filling
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	15g / 0.5oz	Flour
1/2 teaspoon	2.5ml	Salt
2 1/2 cups	365g / 12oz	Pineapple; crushed - undrained
1 cup	237ml	Sour cream
1 tablespoon	15ml	Lemon juice
2		Egg yolks - slightly beaten
		Meringue
2		Egg whites
1/4 teaspoon	1.3ml	Cream of tartar
1/4 cup	49g / 1.7oz	Sugar

Recipe Instructions

1. For crust, combine crumbs, margarine and sugar in bowl; blend well with fork. Spoon crumb mixture into 9" pie pan. Set an 8" pie pan on top and press to make even crumb layer. Remove 8" pie pan. Bake crust at 375F for 8 minutes if desired, or use as is.

2. Combine sugar, flour and salt in medium saucepan. Stir in pineapple, sour cream and lemon juice; cook over medium heat, stirring, until mixture comes to boil. Cook 2 minutes. Stir 1/2 c of cooked mixture into beaten yolks; return filling/egg yolk mixture to remaining filling. Cook for 2 minutes more, stirring constantly. Cool slightly. Spoon filling into crust.

3. Make meringue by beating egg whites with cream of tartar until soft peaks form. Add sugar gradually, beating until stiff peaks form. Spread over pie filling; seal edges.

4. Bake at 350F for 12-15 minutes or until golden brown.

Source:
Dianne Waller

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