Pineapple Meringue Pie

A luscious, cool, alternative to lemon meringue pie, this dessert reminds me of Ambrosia!

Pastry for single-crust pie (9 inches)

Filling:

1/2 cup sugar

2 Tbsp. all-purpose flour

1 can (20 ounces) crushed pineapple, undrained

1 cup (8 ounces) sour cream

3 egg yolks, lightly beaten

Meringue:

3 egg whites

1/2 tsp. vanilla extract

1/4 tsp. cream of tartar (optional)

6 Tbsp. sugar

1. Line a 9-in. pie plate with pastry.  Flute edges.  Line unpricked pastry with a double-thickness of heavy-duty foil.  Bake at 450 degrees F. for 8 minutes.  Remove foil; bake 5 minutes longer.  Cool on wire rack.
2. 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.  Remove from heat.
3.  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.  Pour into crust.

4.  In a small bowl, beat the egg whites, vanilla and cream of tartar (if using) 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.

5.   Bake at 350 degrees F.  for 15-18 minutes or until meringue is golden brown.  Cool on a wire 

      rack for 1 hour.

 Refrigerate for at least 3 hours before serving.

~Taste of Home - Baking