Classic Pineapple Sour Cream Meringue Pie
A luscious cream pie featuring tangy crushed pineapple folded into rich sour cream custard, topped with golden meringue. The tropical pineapple balances beautifully with the creamy filling while the fluffy meringue adds textural contrast. Perfect for summer gatherings, potlucks, or when you want an impressive dessert that combines comfort food appeal with bright, refreshing flavors. This version uses undrained crushed pineapple for maximum fruit flavor and a silky custard base that sets up perfectly when chilled.
Ingredients
- ½ cup sugar
- 2 tablespoons all-purpose flour
- 1 can (20 ounces) crushed pineapple, undrainedfresh diced pineapple1:1dietary
cook longer to thicken
- 1 cup sour cream
- 3 large egg yolks, lightly beaten
- 1 pastry shell (9 inches), bakedgraham cracker crust1:1preference
different texture
- 3 large egg whites
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- 6 tablespoons sugar
Instructions
- 1
Combine sugar and flour in large saucepan
- 2
Stir in pineapple and sour cream until combined
- 3
Cook and stir over medium-high heat until thickened and bubbly
- 4
Reduce heat and cook and stir 2 minutes longer
- 5
Remove from heat
- 6
Stir small amount of hot filling into egg yolks
- 7
Return all to pan, stirring constantly
- 8
Bring to gentle boil and cook and stir 2 minutes longer
- 9
Remove from heat and pour into pastry shell
- 10
Beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form
- 11
Gradually beat in sugar 1 tablespoon at a time on high until stiff glossy peaks form and sugar is dissolved
- 12
Spread meringue evenly over hot filling, sealing edges to crust
- 13
Bake at 350 degrees for 15-18 minutes until meringue is golden brown
- 14
Cool on wire rack for 1 hour
- 15
Refrigerate for at least 3 hours before serving
Tips
Seal meringue edges completely to pastry crust to prevent shrinking during baking.
Use room temperature egg whites for best meringue volume and stability.
Cool pie completely before refrigerating to prevent condensation on meringue.
Good to Know
Refrigerate covered up to 3 days. Best served within 24 hours for optimal meringue texture.
Pie shell can be baked 1 day ahead. Filling can be made morning of serving.
Serve chilled. Cut with sharp knife dipped in warm water between slices.
Common Mistakes
Temper egg yolks slowly to avoid scrambling.
Seal meringue completely to crust to prevent weeping.
Cool completely before refrigerating to prevent condensation.
Substitutions
cook longer to thicken
different texture
FAQ
Can I make this pie without meringue?
Yes, you can top with whipped cream instead, but add it just before serving since the pie filling is already complete without meringue.
What if my meringue weeps or shrinks?
Weeping usually means the meringue wasn't sealed to the crust edges, or the pie wasn't cooled properly before refrigerating.
How long will this pie keep in the refrigerator?
The pie will keep for up to 3 days covered, but the meringue is best within 24 hours of making.