Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Graham cracker crumbs
1/3 c Margarine -- melted
3 tb Sugar
Filling:
1/2 c Sugar
1/4 c Flour
1/2 ts Salt
2 1/2 c Crushed pineapple-- undrained
1 c Sour cream
1 tb Lemon juice
2 Egg yolks -- slightly beaten
Meringue:
2 Egg whites
1/4 ts Cream of tartar
1/4 c Sugar
For crust, combine crumbs, margarine, and sugar in bowl; blend well
with fork. Spoon crumb mixture into 9" pie pan. Set an 8" pie pan on
top and press to make even crumb layer. Remove 8" pie pan. Bake crust
at 375 F for 8 minutes if desired, or use as is.
Combine sugar, flour, and salt in medium saucepan. Stir in pineapple,
sour cream, and lemon juice; cook over medium heat, stirring, until
mixture comes to boil. Cook 2 minutes. Stir 1/2 c of cooked mixture
into beaten yolks; return filling/egg yolk mixture to remaining
filling. Cook for 2 minutes more, stirring constantly. Cool slightly.
Spoon filling into crust.
Make meringue by beating egg whites with cream of tartar until soft
peaks form. Add sugar gradually, beating until stiff peaks form.
Spread over pie filling; seal edges.
Bake at 350 F for 12 to 15 minutes or until golden brown.
