 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
This is a nice change for a pie. I don't remember where I got the recipe, but I've been making it for years. It is a request for Easter Sunday lunch from my family. Ingredients:
1 cup sugar |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1 (20 ounce) can crushed pineapple, do not drain |
1 (8 ounce) carton sour cream |
1 tablespoon lemon juice |
2 large eggs, separated |
1 (9 inch) pastry shells, baked |
1/4 teaspoon cream of tartar |
1 teaspoon vanilla extract |
1/4 cup sugar |
Directions:
1. In a medium saucepan, combine the sugar, flour, salt, pineapple, sour cream and lemon juice.
2. Cook over medium heat,stirring occasionally, until thick.
3. In a small bowl, beat egg yolks until thick.
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. Stirring constantly, cook for 2 minutes.
6. Remove from heat and cool.
7. Once this mixture has cooled slightly, spoon it into your prepared pie shell.
8. In a separate bowl, combine your egg whites, cream of tartar and vanilla and mix at high speed until foamy.
9. Gradually add the sugar, 1 tablespoons at a time; beat until stiff peaks form (2-4 minutes).
10. Spread over warm filling and seal the meringue to the edge of the pie crust.
11. Bake at 325°F for 25 minutes or until top is lightly browned.
12. Cool before serving.
|
|