Pineapple Cream Pie

[Toliver]

Pineapple Cream Pie

• 3/4 c sugar
  
• 1/2 c all purpose flour
  
• 1/2 tsp salt
  
• 2-1/2 c canned crushed pineapple, undrained (a large can should be about 1lb, 4.5 oz. as of this writing)
  
• 1 c sour cream
  
• 1 T lemon juice
  
• 2 egg yolks, slightly beaten
  
• 1 pie crust (pastry shell), baked
  
• meringue (optional)
  

If you choose to top the pie with meringue, preheat oven to 350°F. If you choose to top the finished pie with whipped cream instead (or serve it on the side), don't turn the oven on as there will be no need for it.

In a saucepan, combine the sugar, flour and salt.

Stir in the crushed pineapple, sour cream and lemon juice.

Cook over medium heat until the mixture thickens and begins to bubble.

Stir a small amount of the heated mixture into the slightly beaten egg yolks to temper them.

Pour the egg yolk mixture into the the hot mixture in the saucepan, stirring constantly. Cook & stir for two minutes.

Spoon the hot mixture into the baked pastry shell.

If using meringue, spread meringue on top of pie, sealing meringue to the edge of pastry/pie crust.

Bake 12-15 minutes until browned/cooked.

If you're not using meringue, let the pie cool completely to room temperature before cutting it. It can also be refrigerated. Top with whipped cream or serve with whipped cream on the side.

Keywords: Dessert, Pudding, Easy, Pie

( RG2123 )