This type of pie is unique and refreshing.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 3 eggs
- ¾ cup white sugar
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 (15 ounce) can crushed pineapple, drained
- 1 cup sour cream
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- ⅓ cup white sugar
- 1 (9 inch) graham cracker crust
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Separate the eggs.
- Combine 3/4 cup white sugar, flour, salt, crushed pineapple, sour cream, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the mixture is thick and bubbly. Gradually pour the cooked pineapple mixture into the beaten egg yolks, whisking constantly; return mixture to the saucepan. 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 in preheated oven for 12 minutes or until golden. Let pie cool and serve.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 358 mg |
| Sugars | 46 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Made this today for a bake sale at church. Although, I only got to lick the empty bowls, I can attest to this recipe being outstanding. I just might buy it back. The only adjustment I made to the recipe is that I used a 20 oz. can of crushed pineapple because I did not have a 15 oz. on hand. It came out perfect. I’ll be making this again for sure.
Made it as directed, found it a little sweet would definitely make again but reduce the sugar and I used pie crust. I also had a can of peaches in the pantry, so made it as directed but substituted for peaches. They were both super yummy….
A must make. We do not like merigaine- so I made it with cool whip and every bite was eaten
This pie is delicious! I searched for sour cream recipes when I realized I had 3 16 oz containers about to expire in the fridge and thought I’d give this a try. I can’t wait to make it for summer, very light and refreshing. I used a pre-made graham cracker crust (who can pass it up for .95 cents at Aldi)and I think the combination of the graham with the filling was perfect! The meringue top also complemented nicely but I could see using whipped cream, also. Next time I make this I may be adventurous and try adding some shredded coconut. Thanks for sharing this easy and YUMMY recipe!
Fantastic. Used the juice and made deep dish pies. My family and clients loved it!
This is one of my Gramma’s specialty recipes; it is neat to see it on here, too! I put the entire can of pineapple (juice and all) into the mix, and cut the eggs back to two… put into two graham cracker crusts, allow to completely cool, and then top with whipped cream. SUPER yummy!!
This pie was outrageous. The sour cream pineapple combo is to die for. I swapped coconut extract for the vanilla in the meringue (which flopped.) Next time I’d try five egg whites, and practice a bit more on my technique. Despite my err on the meringue, our friends all raved about it. This pie is a great choice for using up cans of pineapple in the pantry, and an even better reason to buy it!
My husband’s favorite dessert. I’ve made it for years just as the recipe is.
Fantastic Pie!!! The family loved it. They couldn’t stop eating it. I made it exactly as the recipe stated and it turned out great.
This pie is the best pie ever! Was so hard to stop eating it, and the kids kept begging for it.
Very rarely make any time of cream pie (except lemon) but the sour cream takes this into another realm – don’t changr a thing because this is perfect. Invite your friends if it is too big for 2.
I would give this 10 stars if I could!! Family LOVED this!!! I used vanilla yogart because i did not sour have cream. Just wonderful!!!!!
I made his recipe on a whim because I had found a can of crushed pineapple in the cabinet. I made it with a single recipe crust instead of graham cracker crust, and substituted brown sugar for the white sugar. Itcame out simply beautiful and was gobbled up by even my pickist eaters before a full 24 hours had passed! I will mke this again for sure!!!!
This is delicious..I went right by the recipe and it was great..
I like the idea of this pie but on my first attempt at making it, the custard was just not what I expected. I didn’t thicken well and tasted of flour. I measured exactly on all ingredients and cooked the custard even a minute or two ended up freezing it and serving it with whipped cream.
I found this to be an excellent pie. I used a baked pie dough crust vs. a graham crust. I made my topping with 5 egg whites.
Pretty good pie, very simple to make. Don’t try it if you don’t like pineapple. I don’t like meringue so I put whipped topping on it, and it was very good. I took it to work since no one at home but me likes pineapple, and my coworkers loved it. I will be making this again.
What a great pie! And very easy too. The meringue cuts the tartness of the filling. I’ll be making this again.
One of my favorites