Thursday, June 21, 2012

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

  1. 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.
  2. 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.
  3.  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 


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