Pineapple Meringue Pie

I’ll do a follow up on this one. [edited to add: here] Short bit is that it is from my wife’s mother, it’s pretty close to her favorite, and my paper copy got wet. This is a rescue so I don’t lose it.

1/2 c sugar
2 tblsp corn starch
1/4 tsp salt
20 oz crushed pineapple
1 c sour cream
1 tblsp lemon juice
3 egg yolks

3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 tblsp sugar

1. make a cust. prebake.

2. filling.
In a saucepan combine sugar, starch, and salt. Add pineapple (undrained), sour cream, and lemon juice. Heat, stirring frequently, until thick and bubbly. reduce heat, cook and stir for 2 minutes more.

Remove from heat. Beat egg yolks slightly, temper, return to mixture. Return to heat for 2 more minutes. Pour hot into baked shell.

3. meringue
Beat egg whites briefly. Add cream of tartar and vanilla, beat to soft peak. Continue beating while adding sugar 1 tblsp at a time, then continue to stiff peaks and sugar is dissolved. spread over pie ensuring it is sealed to crust.

Bake at 350 for 12 to 15 minutes. cool. serve, or cover and chill to store.


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