Pineapple Cream Pie
Pineapple Cream Pie is an moderately easy dessert you can prepare in about 1 hour 38 minutes. Made with c. sugar, c. all-purpose flour, . salt, (1 lb. 4 1/2 oz.) can (2 1/2 c.) crushed pineapple (undrained) and c. dairy sour cream, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Preheat oven to 350°.
In saucepan, combine sugar, flour and salt.
Stir in undrained pineapple, sour cream and lemon juice until thoroughly blended.
Cook and stir until mixture thickens and bubbles; cook and stir 2 minutes.
Remove from heat.
Stir a moderate amount of hot mixture into egg yolks; return to hot mixture, stirring constantly.
Cook and stir 2 minutes more. Spoon hot mixture into cooled pastry shell.
Spread meringue atop pie, sealing meringue to edge of pastry.
Bake at 350° for 12 to 15 minutes, or until golden.
Cool before cutting.
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