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Pineapple-Sour Cream Pie

Name: Pineapple-Sour Cream Pie
Prep time: 45 min
Total time: 5 h
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 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; 3 egg whites; 1/2 teaspoon vanilla; 1/4 teaspoon cream of tartar; 6 tablespoons powdered sugar

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Prep 45 min
Total 5 hr 0 min
Ingredients 11
Servings 8

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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.

By Pillsbury Kitchens

Updated Nov 11, 2011

Ingredients

Crust

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Make With

Pillsbury Pie Crust

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.

Nutrition Information

320 Calories, 14g Total Fat, 4g Protein, 44g Total Carbohydrate, 29g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 320

Calories from Fat: 120

Total Fat: 14g; 21%

Saturated Fat: 6g; 32%

Trans Fat: 0g

Cholesterol: 100mg; 33%

Sodium: 180mg; 7%

Potassium: 170mg; 5%

Total Carbohydrate: 44g; 15%

Dietary Fiber: 0g; 0%

Sugars: 29g

Protein: 4g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 6%; 6%

Calcium: 6%; 6%

Iron: 4%; 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;