Page 291 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Pineapple Sour Cream Pie

Submitted By Beth Dodson Beckham
Ingredients:

1 baked pie shell, 9"

Filling:
½ cup sugar
2 Tbsp flour
1 (20 oz) can crushed pineapple, undrained
3 egg yolks, beaten
1 (8 oz) tub sour cream

In saucepan, combine sugar and flour. Stir in
pineapple and sour cream. Cook over med-high heat
until thick and bubbly. Reduce heat and stir 2
minutes longer. Remove from heat, stir small
amount of hot filling into egg yolks. Return all to
pan, stirring constantly. Bring to boil. Cook and stir
2 minutes longer. Pour into pie shell.

Meringue
3 egg whites
½ tsp vanilla
¼ tsp cream of tartar
6 Tbsp sugar

Beat egg whites, vanilla and cream of tartar on
medium speed to soft peaks. Beat in sugar, 1 Tbsp
at a time on high speed until stiff peaks form.
Spread over filling and seal edges. Bake at 350°F for
15-18 minutes or until golden.

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