Pineapple Sour Cream and Meringue Pie

Indulge in the perfect balance of tropical sweetness and creamy decadence with this Pineapple Sour Cream and Meringue Pie. This crowd-pleasing dessert features a golden, flakey pie crust filled with a luscious pineapple custard made from crushed pineapple, sour cream, and a hint of vanilla. Topped with a cloud of silky, homemade meringue that's toasted to perfection, this pie is as visually stunning as it is delicious. The addition of sour cream elevates the pineapple filling with a subtle tang, beautifully complementing the sweetness of the meringue. Simple yet sophisticated, this recipe is ideal for special occasions or a summer get-together, and it’s easy to prepare with just 25 minutes of active prep time. Serve chilled for a refreshing twist on a classic meringue pie!

Nutriscore Rating: 58/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 9-inch crust Pie crust (pre-made or homemade)
• 1 cup Crushed pineapple (canned, drained)
• 3 tablespoons Granulated sugar
• 2 tablespoons Cornstarch
• 3 large Egg yolks
• 1 cup Milk
• 1 cup Sour cream
• 1 teaspoon Vanilla extract
• 3 large Egg whites
• 0.25 teaspoon Cream of tartar
• 6 tablespoons Granulated sugar (for meringue)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the 9-inch pie crust in a pie dish and bake for 10 minutes or until lightly golden. Allow it to cool.

Step 3

In a medium saucepan, combine the crushed pineapple, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly. Remove from heat and set aside.

Step 4

In a separate bowl, whisk together the egg yolks and milk. Gradually add this mixture to the pineapple mixture in the saucepan, stirring constantly.

Step 5

Place the saucepan back on the stove over medium heat. Heat the mixture and stir until it thickens, about 3-4 minutes. Remove from heat and allow it to cool for 5 minutes.

Step 6

Stir in sour cream and vanilla extract until smooth. Pour the filling into the pre-baked pie crust and smooth the top with a spatula.

Step 7

In a clean, dry bowl, beat the egg whites and cream of tartar using a hand or stand mixer on medium speed until soft peaks form.

Step 8

Gradually add the 6 tablespoons of granulated sugar, one tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form.

Step 9

Spread the meringue over the pineapple filling, ensuring it touches the edges of the crust to seal.

Step 10

Use a spoon to create decorative swirls in the meringue, if desired.

Step 11

Bake the pie at 375°F (190°C) for 10-12 minutes, or until the meringue is golden brown.

Step 12

Remove the pie from the oven and allow it to cool completely to room temperature, then refrigerate for at least 2 hours before serving.

Step 13

Slice and enjoy your Pineapple Sour Cream and Meringue Pie!

Nutrition Facts

Serving size	(1202.0g)

Amount per serving	% Daily Value*
Calories	2437.7

Total Fat 120.2g	0%
Saturated Fat 52.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 690.5mg	0%
Sodium 1199.8mg	0%
Total Carbohydrate 308.4g	0%
Dietary Fiber 5.9g	0%
Total Sugars 172.3g
Protein 47.3g	0%

Vitamin D 162.3IU	0%
Calcium 736.3mg	0%
Iron 6.4mg	0%
Potassium 1088.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 7.6%

Carbs: 49.3%