Directions:
- 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 the 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. Remove from the heat. Pour into pastry shell.
- In a small bowl, beat the egg whites, vanilla and cream of tartar 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.
- Bake at 350° 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. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.61 Kcal (1133 kJ) | ||
| Calories from fat | 125.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.98g | 22% | |
|---|---|---|---|
| Cholesterol | 62.62mg | 21% | |
| Sodium | 124.35mg | 5% | |
| Potassium | 89.96mg | 2% | |
| Total Carbs | 30.78g | 10% | |
| Sugars | 14.19g | 57% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 5.99g | 12% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.3mg | 7% | |
| Calcium | 18.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 321.61 Kcal (1347 kJ) | ||
| Calories from fat | 149.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.62g | 22% | |
|---|---|---|---|
| Cholesterol | 74.42mg | 21% | |
| Sodium | 147.78mg | 5% | |
| Potassium | 106.92mg | 2% | |
| Total Carbs | 36.58g | 10% | |
| Sugars | 16.86g | 57% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 7.12g | 12% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.5mg | 7% | |
| Calcium | 22.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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