Sour Cream Pineapple Pie

1. 1

   In a medium saucepan, combine the sugar, flour, salt, pineapple, sour cream and lemon juice.

2. 2

   Cook over medium heat,stirring occasionally, until thick.

3. 3

   In a small bowl, beat egg yolks until thick.

4. 4

   Temper the egg yolks by adding about 1/2 of the hot mixture in with the yolks, stirring well, then adding the mixture of yolks back in to your original mixture.

5. 5

   Stirring constantly, cook for 2 minutes.

6. 6

   Remove from heat and cool.

7. 7

   Once this mixture has cooled slightly, spoon it into your prepared pie shell.

8. 8

   In a separate bowl, combine your egg whites, cream of tartar and vanilla and mix at high speed until foamy.

9. 9

   Gradually add the sugar, 1 tablespoons at a time; beat until stiff peaks form (2-4 minutes).

10. 10

    Spread over warm filling and seal the meringue to the edge of the pie crust.

11. 11

    Bake at 325u00b0F for 25 minutes or until top is lightly browned.

12. 12

    Cool before serving.

* Per serving · 4 servings · Values may vary.

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