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
Details
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.
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