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Pineapple-Sour Cream Pie

(1)
  1 reviews
  • 45 min prep time
  • 5 hr 0 min total time
  • 11 ingredients
  • 8 servings
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Pineapple and sour cream add a distinctive flavor to this meringue topped pie that's made with Pillsbury® pie crust - a wonderful baked dessert.

State Fair Pie Competition 2011
Doris Chittenden
York, Nebraska

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1
can (20 oz) crushed pineapple, undrained
1
container (8 oz) sour cream
1/2
cup granulated sugar
2
tablespoons all-purpose flour
3
egg yolks
1/2
teaspoon rum extract

Meringue Topping

3
egg whites
1/2
teaspoon vanilla
1/4
teaspoon cream of tartar
6
tablespoons powdered sugar

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate.
  • 2 Reduce oven temperature to 350°F. In 2-quart saucepan, heat pineapple, sour cream, granulated sugar and flour over medium heat, stirring constantly, until boiling and thickened. Reduce heat to medium-low. In medium bowl, place egg yolks. Slowly stir 1 cup hot pineapple mixture into egg yolks. Stir this mixture back into remaining pineapple mixture in saucepan. Heat to boiling over medium heat, stirring constantly. Stir in rum extract. Pour hot filling into baked pie shell.
  • 3 To make meringue topping, in large bowl, beat egg whites, vanilla and cream of tartar with electric mixer on medium speed until soft peaks form. Slowly add powdered sugar, 1 tablespoon at a time, beating on high speed, until mixture forms stiff glossy peaks. Immediately spread meringue onto hot filling, spreading to the pastry edge. Bake 12 to 15 minutes or until golden brown. Cool on cooling rack 1 hour. Refrigerate 3 hours before serving. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate.
  • 2 Reduce oven temperature to 350°F. In 2-quart saucepan, heat pineapple, sour cream, granulated sugar and flour over medium heat, stirring constantly, until boiling and thickened. Reduce heat to medium-low. In medium bowl, place egg yolks. Slowly stir 1 cup hot pineapple mixture into egg yolks. Stir this mixture back into remaining pineapple mixture in saucepan. Heat to boiling over medium heat, stirring constantly. Stir in rum extract. Pour hot filling into baked pie shell.
  • 3 To make meringue topping, in large bowl, beat egg whites, vanilla and cream of tartar with electric mixer on medium speed until soft peaks form. Slowly add powdered sugar, 1 tablespoon at a time, beating on high speed, until mixture forms stiff glossy peaks. Immediately spread meringue onto hot filling, spreading to the pastry edge. Bake 12 to 15 minutes or until golden brown. Cool on cooling rack 1 hour. Refrigerate 3 hours before serving. Cover and refrigerate any remaining pie.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
100mg
100%;
Sodium
180mg
180%;
Total Carbohydrate
44g
44%
(Dietary Fiber
0g
0%
  Sugars
29g
29%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
6%;
Iron
4%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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