pineapple sour cream pie

How To Make pineapple sour cream pie

• 
  1

  Gather ingredients...have cooked pie crust ready.
• 
  2

  In a large saucepan, combine sugar an flour. Stir in pineapple and sour cream until combined. Cook and stir over med - high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
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  3

  Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Pour into pastry shell.
• 4

  In a small mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until soft peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
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  5

  Bake at 350 for 15 - 18 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
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