Pineapple Meringue Pie
A luscious, cool, alternative to lemon meringue pie, this dessert reminds me of Ambrosia!
Pastry for single-crust pie (9 inches)
1/2 cup sugar
2 Tbsp. all-purpose flour
1 can (20 ounces) crushed pineapple, undrained
1 cup (8 ounces) sour cream
3 egg yolks, lightly beaten
3 egg whites
1/2 tsp. vanilla extract
1/4 tsp. cream of tartar (optional)
6 Tbsp. sugar
- Line a 9-in. pie plate with pastry. Flute edges. Line unpricked pastry with a double-thickness of heavy-duty foil. Bake at 450 degrees F. for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire rack.
- 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 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. Pour into crust.
4. In a small bowl, beat the egg whites, vanilla and cream of tartar (if using) 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.
5. Bake at 350 degrees F. 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.
~Taste of Home - Baking