Pineapple Cream Pie
- 3/4 c. sugar
- 1/4 c. all-purpose flour
- 1/2 tsp. salt
- 1 (1 lb. 4 1/2 oz.) can (2 1/2 c.) crushed pineapple (undrained)
- 1 c. dairy sour cream
- 1 Tbsp. lemon juice
- 2 slightly beaten egg yolks
- 1 (9-inch) baked pastry shell
- Meringue
- Preheat oven to 350u0b0.
- 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 350u0b0 for 12 to 15 minutes, or until golden.
- Cool before cutting.
sugar, allpurpose, salt, pineapple, sour cream, lemon juice, egg yolks, pastry shell, meringue
Taken from www.cookbooks.com/Recipe-Details.aspx?id=972955 (may not work)