Vintage Pineapple Cream Pie

By ukiahgal67

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

Preparation

Step 1

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.