Directions:
- In a medium saucepan, combine the sugar, flour, salt, pineapple, sour cream and lemon juice.
- Cook over medium heat,stirring occasionally, until thick.
- In a small bowl, beat egg yolks until thick.
- 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.
- Stirring constantly, cook for 2 minutes.
- Remove from heat and cool.
- Once this mixture has cooled slightly, spoon it into your prepared pie shell.
- In a separate bowl, combine your egg whites, cream of tartar and vanilla and mix at high speed until foamy.
- Gradually add the sugar, 1 tablespoons at a time; beat until stiff peaks form (2-4 minutes).
- Spread over warm filling and seal the meringue to the edge of the pie crust.
- Bake at 325°F for 25 minutes or until top is lightly browned.
- Cool before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1140.43 Kcal (4775 kJ) | ||
| Calories from fat | 490.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.49g | 84% | |
|---|---|---|---|
| Cholesterol | 190.96mg | 64% | |
| Sodium | 974.77mg | 41% | |
| Potassium | 283.75mg | 6% | |
| Total Carbs | 148.02g | 49% | |
| Sugars | 77.21g | 309% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 17.35g | 35% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 4.8mg | 27% | |
| Calcium | 66.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 376.29 Kcal (1575 kJ) | ||
| Calories from fat | 161.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.98g | 84% | |
|---|---|---|---|
| Cholesterol | 63.01mg | 64% | |
| Sodium | 321.63mg | 41% | |
| Potassium | 93.62mg | 6% | |
| Total Carbs | 48.84g | 49% | |
| Sugars | 25.48g | 309% | |
| Dietary Fiber | 1.01g | 12% | |
| Protein | 5.72g | 35% | |
| Vitamin C | 1.4mg | 7% | |
| Iron | 1.6mg | 27% | |
| Calcium | 22mg | 7% | |
* 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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