Vintage Pineapple Cream Pie

Vintage Pineapple Cream Pie
Vintage Pineapple Cream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR THE CRUST:

  • 1 1/2

    cups graham cracker crumbs

  • 1/3

    cup margarine, melted

  • 3

    tablespoons sugar

  • FOR THE PIE FILLING:

  • 1/2

    cup sugar

  • 1/4

    cup flour

  • 1/2

    teaspoon salt

  • 2 1/2

    cups crushed pineapple,, undrained

  • 1

    cup sour cream

  • 1

    tablespoon lemon juice

  • 2

    egg yolks, slightly beaten

  • 2

    egg whites

  • 1/4

    teaspoon cream of tartar

  • 1/4

    cup sugar

Directions

1. Preheat oven to 375F. 2. For crust, combine crumbs, margarine and sugar in bowl; blend well with fork. 3. Spoon crumb mixture into 9-inch pie pan. Set an 8-inch pie pan on top and press to make even crumb layer. Remove 8" pie pan. Bake crust at 375 degrees for 8 minutes if desired, or use as is. You can also use a premade crust if it is easier. 4. Combine sugar, flour and salt in medium saucepan. 5. Stir in pineapple, sour cream and lemon juice; cook over medium heat, stirring, until mixture comes to boil. Cook 2 minutes. 6. Stir 1/2 cup of cooked mixture into beaten yolks; return filling/egg yolk mixture to remaining filling. Cook for 2 minutes more, stirring constantly. Cool slightly. 7. Spoon filling into crust. 8. Make meringue by beating egg whites with cream of tartar until soft peaks form. Add sugar filling; seal edges. 9. Bake at 350 degrees for 12-15 minutes or until golden brown.

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