Tropical Pineapple Cream Pie

Tropical Pineapple Cream Pie, a vegetarian dessert that combines the sweet, juicy essence of pineapple with the creamy tang of sour cream, all nestled in a buttery graham cracker crust. This American classic is perfect for gatherings and special occasions, but be mindful of allergies to eggs, dairy, and gluten.

With its vibrant flavor profile, this pie is versatile enough to be served as a show-stopping dessert or a light summer treat. Easily accessible through your easyChef Pro cookbook, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Get ready to impress your guests with this easy-to-make Tropical Pineapple Cream Pie!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 140 minutes

Overview

This Pineapple Sour Cream Pie offers a delightful combination of tropical sweetness from pineapple and the creamy tang of sour cream, all topped with a light meringue. This unique dessert is a perfect treat for any occasion.

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

American

Ingredients

• 3 Whole eggs
• 0.75 Cup white sugar
• 0.25 Cup all-purpose flour
• 0.5 Teaspoon (tsp) salt
• 1 15 Ounces (oz) can crushed pineapple, drained
• 1 Cup sour cream
• 1 Tablespoon (tbsp) lemon juice
• 0.5 Teaspoon (tsp) vanilla extract
• 0.25 Teaspoon (tsp) cream of tartar
• 0.33 Cup white sugar
• 1 9 Inch graham cracker crust

Steps

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Separate the eggs, placing the yolks in one bowl and the whites in another.
3. In a saucepan, combine 0.75 cups of white sugar, all-purpose flour, salt, crushed pineapple, sour cream, and lemon juice. Cook over medium heat, stirring frequently, until the mixture is thick and bubbly.
4. Gradually pour the cooked pineapple mixture into the beaten egg yolks, whisking constantly. Return the mixture to the saucepan and continue to cook, stirring constantly, for 2 to 3 minutes longer. Remove from heat and let cool.
5. In a separate bowl, beat the egg whites with vanilla and cream of tartar until soft peaks form. Gradually stir in the remaining 0.33 cups of sugar and continue to beat until the egg whites are stiff and glossy.
6. Spoon the cooled pineapple filling into the graham cracker crust. Top with the meringue, spreading it evenly over the filling.
7. Bake in the preheated oven for 12 minutes or until the meringue is golden.
8. Let the pie cool before serving. Enjoy your refreshing Pineapple Sour Cream Pie!