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Post by Wildoats on Nov 5, 2011 19:23:41 GMT -5
1/2 cup sugar
2 tablespoons all-purpose flour
1 (20 ounce) can crushed pineapple, undrained *
1 cup sour cream
3 egg yolks, beaten
1 (9 inch) pastry shell, baked
MERINGUE:
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar
Directions
1.In a large saucepan, combine sugar and flour. Stir in pineapple and sour cream until combined. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
2.Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Pour into pastry shell.
3.In a small mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
4.Bake at 350 degrees F for 15-18 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
* I have a hard time finding 20 oz cans so use 1 1/2 of the 14 oz cans.
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Post by sandy07 on Nov 6, 2011 9:21:18 GMT -5
Looks good. I'll print it out and try it. Thanks.
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Post by lavishgail on Nov 16, 2019 15:47:41 GMT -5
This sounds yummy! Just as soon as I find my recipe I'm going to put it up! have a nice day.
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