Pineapple Sour Cream and Meringue Pie
Indulge in the perfect balance of tropical sweetness and creamy decadence with this Pineapple Sour Cream and Meringue Pie. This crowd-pleasing dessert features a golden, flakey pie crust filled with a luscious pineapple custard made from crushed pineapple, sour cream, and a hint of vanilla. Topped with a cloud of silky, homemade meringue that's toasted to perfection, this pie is as visually stunning as it is delicious. The addition of sour cream elevates the pineapple filling with a subtle tang, beautifully complementing the sweetness of the meringue. Simple yet sophisticated, this recipe is ideal for special occasions or a summer get-together, and it’s easy to prepare with just 25 minutes of active prep time. Serve chilled for a refreshing twist on a classic meringue pie!
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Recipe Information
Ingredients
- 1 9-inch crust Pie crust (pre-made or homemade)
- 1 cup Crushed pineapple (canned, drained)
- 3 tablespoons Granulated sugar
- 2 tablespoons Cornstarch
- 3 large Egg yolks
- 1 cup Milk
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 3 large Egg whites
- 0.25 teaspoon Cream of tartar
- 6 tablespoons Granulated sugar (for meringue)
Instructions
Preheat your oven to 375°F (190°C).
Place the 9-inch pie crust in a pie dish and bake for 10 minutes or until lightly golden. Allow it to cool.
In a medium saucepan, combine the crushed pineapple, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly. Remove from heat and set aside.
In a separate bowl, whisk together the egg yolks and milk. Gradually add this mixture to the pineapple mixture in the saucepan, stirring constantly.
Place the saucepan back on the stove over medium heat. Heat the mixture and stir until it thickens, about 3-4 minutes. Remove from heat and allow it to cool for 5 minutes.
Stir in sour cream and vanilla extract until smooth. Pour the filling into the pre-baked pie crust and smooth the top with a spatula.
In a clean, dry bowl, beat the egg whites and cream of tartar using a hand or stand mixer on medium speed until soft peaks form.
Gradually add the 6 tablespoons of granulated sugar, one tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form.
Spread the meringue over the pineapple filling, ensuring it touches the edges of the crust to seal.
Use a spoon to create decorative swirls in the meringue, if desired.
Bake the pie at 375°F (190°C) for 10-12 minutes, or until the meringue is golden brown.
Remove the pie from the oven and allow it to cool completely to room temperature, then refrigerate for at least 2 hours before serving.
Slice and enjoy your Pineapple Sour Cream and Meringue Pie!
Nutrition Facts
Calories |
307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 20.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 87 mg | 7% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 129 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
