Ingredients
8
8 servings
- •3 eggs
- •0.75 cup white sugar
- •0.25 cup all-purpose flour
- •0.5 teaspoon salt
- •1 (15 ounce) can crushed pineapple, drained
- •1 cup sour cream
- •1 tablespoon lemon juice
- •0.5 teaspoon vanilla extract
- •0.25 teaspoon cream of tartar
- •0.33333334326744 cup white sugar
- •1 (9 inch) graham cracker crust
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Separate the eggs.
- Combine 3/4 cup white sugar, flour, salt, crushed pineapple, sour cream, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the mixture is thick and bubbly. Gradually pour the cooked pineapple mixture into the beaten egg yolks, whisking constantly; return mixture to the saucepan. Continue to cook, stirring constantly, for 2 to 3 minutes longer. Remove from heat and let cool.
- Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually stir in the remaining 1/3 cup sugar and continue to beat egg whites until stiff and glossy.
- Spoon cooled filling into graham wafer crust and top with the meringue. Bake in preheated oven for 12 minutes or until golden. Let pie cool and serve.
Nutritional Facts
Per 8 servings
- Calories: 388
- Carbohydrate: 59g
- Fat: 15g
- Fiber: 1g
- Protein: 5g
- Sugar: 46g
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