Old-fashioned pineapple sour cream pie features a creamy pineapple filling and fluffy meringue top. It is the perfect mix of tangy and sweet. This dessert recipe is going to become a new favorite.
This old-fashioned pineapple pie is creamy with a bit of tang from the addition of the sour cream. Each bite comes with a bit of delicious nostalgia nestled under a cloud of meringue.
Have you ever had a pineapple pie? We have made a pineapple coconut pie in the past, but it is quite different than this creamy pie.
This vintage recipe tastes like a classic because it is. Serve up a slice, and your taste buds will be instantly transported to grandma’s kitchen.
When I searched pineapple pie online, most of the recipes that came up were no bake recipes with pudding mix. You know, I am not opposed to that kind of recipe.
In fact, I love them. My no bake banana cream pie only takes a few minutes to put together and is perfect for when you are in a time crunch and still want to make something special.
Just like there are times that call for quick and easy, there are also occasions that require something classic. Sometimes, spending some time in the kitchen making something fabulous is what your soul needs.
When I stumbled across this heirloom recipe, I knew it was the one. It reminds me of a sour cream raisin pie.
As much as we love that recipe, pineapple beats raisins every day in my book. So, I knew I would instantly fall in love with this gem.
Tips For Meringue Pies
Meringues always feel a little bit tricky. There are so many things that can go wrong, but really, they are pretty simple.
For the best results, you want the filling to be hot when you put the meringue on top. So leave the warm sour cream filling in the saucepan on the stove until the meringue is ready to go.
Make sure your bowl and beaters are super clean. Any tiny little bit of grease can affect how well the eggs whip.
On the same vein, even a tiny drop of yolk in the whites can ruin the meringue. It is a good idea to separate the eggs over a separate small bowl.
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Once you are sure the egg white doesn’t have any yolk in it, dump it in the bigger bowl. That way, if you accidentally break a yolk, you don’t have to start over if there are multiple whites in the big bowl already.
Start by beating the egg whites and a little cream of tartar until they are really frothy and foamy. It doesn’t quite have to be soft peak stage, but you want it to be airy.
Then, slowly add sugar while the beaters are going. Add just a tablespoon at a time so that the sugar has a chance to fully incorporate and dissolve.
Once all of the sugar is added, turn the electric mixer up to high and let’er rip. You want to beat it until it is glossy and holds stiff peaks.
It is possible to over whip the egg whites and make it grainy. So make sure to keep an eye on it and stop when it has a sheen and holds it shape well. This should take about 3 minutes.
Putting the meringue over hot filling helps to cook it evenly as well as reduces the risk of the filling steaming and causing a layer of liquid between the filling and the meringue. You also want to try to get the meringue all the way to the edges.
That way, the meringue doesn’t shrink as it cooks and cools. You want to create a seal and give it something to hold on to.
Once the pie has been baked and the top of the meringue is a light brown, remove it from the oven and let it cool slowly. That will help keep the meringue from weeping.
After the pie has been cooled to room temperature, transfer it to the refrigerator to make sure the filling is set. After a couple of hours of chilling, it is ready to serve!
Substitutions & Alterations
If you don’t want to mess with making a meringue, you can make some whipped cream instead. That would be a really tasty way to top this easy custard pie as well.
You can use a graham cracker crust instead of a pastry crust. It will still be delicious.
Or maybe you just need a good pie crust recipe. My great-grandma’s lard pie crust is amazing, or MiMi’s extra flaky pie crust. Though there is no shame in picking one up from the grocery store.
Don’t try using low-fat or fat-free sour cream. It won’t thicken properly. You need to use the real deal sour cream.
Storage
Store the loosely covered pie in the refrigerator for up to 4 days. While you technically can freeze it for longer storage, it will change the texture and is not recommended.
Pineapple Sour Cream Pie
Ingredients
Pie Filling
- ½ cup granulated sugar
- 2 Tablespoons all-purpose flour
- 20 ounce can crushed pineapple
- 1 cup sour cream
- 3 egg yolks
- 1 pie crust pastry baked
Meringue
- 3 egg whites
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- 6 Tablespoons granulated sugar
Instructions
- Preheat oven to 350℉ and make sure you have a baked pie crust ready to go.
- Stir sugar and flour together in a large saucepan.2 Tablespoons all-purpose flour, ½ cup granulated sugar
- Add the pineapple (including the juice) and sour cream. Mix until combined.20 ounce can crushed pineapple, 1 cup sour cream
- Cook over medium heat, stirring frequently, until thickened and bubbly. Reduce heat to low and cook 2 minutes longer. Remove from heat.
- In a small bowl, whisk the egg yolks.3 egg yolks
- Stir a small amount of the hot pineapple mixture into the egg yolks. Return the mixture with the egg yolks to the pan with the remaining filling. Stir vigorously to combine.
- Put back over medium heat and cook, stirring continuously, until it has boiled for 2 minutes. Remove from heat and set aside.
- In a medium mixing bowl, beat the egg whites, vanilla, and cream of tartar on medium speed until it forms soft peaks.3 egg whites, ½ teaspoon vanilla extract, ¼ teaspoon cream of tartar
- Gradually add the sugar, beating between additions until it has all been incorporated.6 Tablespoons granulated sugar
- Beat on high until stiff glossy peaks form.
- Pour warm pie filling into a baked pastry shell.
- Spread the meringue over the pie filling, being sure to go all the way to the edges of the crust.
- Bake at 350℉ for 15-18 minutes or until the meringue is golden brown.
- Cool on a wire rack for one hour before transferring to the refrigerator to chill, at least 3 hours.
- Refrigerate leftovers.
Notes
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Great recipe!..
i replaced the egg yolks with some custard powder, and it made for a nice custardy, vanilla and pineapple flavoured filling..
Also, instead of the pie base, i used a layer of Arnott’s Butternut Snap biscuits which are a popular Australian, coconut-and-oat-based biscuit with a distinct butterscotch flavour..
The meringue topping was perfect! 🙂
Your pie sounds fabulous!
Wow! This looks AMAZING!! Can’t wait to try it. That meringue!
You are going to love it!
This looks great, pinned!
Thank you!