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Close up slice of pineapple sour cream pie with creamy yellow filling and a thick layer of fluffy meringue in a flaky pie crust.

Pineapple Sour Cream Pie

Old-fashioned pineapple sour cream pie features a creamy pineapple filling and billowy meringue. It is the perfect mix of tangy and sweet. This dessert is going to become a new favorite.
Prep Time35 minutes
Cook Time15 minutes
Chill Time3 hours
Total Time3 hours 50 minutes
Servings: 8 Servings
Author: Carlee

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.
  • Add the pineapple (including the juice) and sour cream. Mix until combined.
  • 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.
  • 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.
  • Gradually add the sugar, beating between additions until it has all been incorporated.
  • 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

If you would like to make this a no-bake pie, just use a graham cracker crust for the base. Chill the pie with the filling and top with whipped cream instead of meringue. 

Nutrition

Serving: 1Slice | Calories: 315kcal | Carbohydrates: 46g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 90mg | Sodium: 119mg | Potassium: 188mg | Fiber: 2g | Sugar: 33g | Vitamin A: 312IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 1mg
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