Best 6 Pineapple Sour Cream Pie Recipes

NO-BAKE PINEAPPLE SOUR CREAM PIE

Steps:

• In a small bowl, combine the dry pudding mix and sour cream. Stir in pineapple. Spread into crust. Cover and refrigerate for 3 hours or until set. Serve with whipped cream if desired.

CRUSHED PINEAPPLE SOUR CREAM PIE

Steps:

• In a large mixing bowl, combine pineapple, dry pudding mix, and sugar. Stir well, then add sour cream. Beat on low speed for 2 minutes.
• Pour mixture into prepared pie shell. Chill before serving. Garnish as desired.

PINEAPPLE SOUR CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Separate the eggs.
• Combine 3/4 cup white sugar, flour, salt, crushed pineapple, sour cream, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the mixture is thick and bubbly. Gradually pour the cooked pineapple mixture into the beaten egg yolks, whisking constantly; return mixture to the saucepan. Continue to cook, stirring constantly, for 2 to 3 minutes longer. Remove from heat and let cool.
• Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually stir in the remaining 1/3 cup sugar and continue to beat egg whites until stiff and glossy.
• Spoon cooled filling into graham wafer crust and top with the meringue. Bake in preheated oven for 12 minutes or until golden. Let pie cool and serve.

PINEAPPLE SOUR CREAM PIE

Steps:

• 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 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., In a small 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. , Bake at 350° 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. Refrigerate leftovers.

PINEAPPLE SOUR CREAM AND MERINGUE PIE

Steps:

• To make filling, combine sugar, flour and salt in a saucepan. Stir in pineapple, sour cream and lemon juice.
• Put saucepan over high heat. Stir and cook mixture until it comes to a boil.
• Turn down heat and cook 2 more minutes, stirring constantly.
• In a seperate small bowl, stir a small amount of hot filling mixture into egg yolks. (This heats the eggs and prevents them from scrambling when added to the hot saucepan.) Then add eggs to the hot mixture in saucepan, stirring constantly.
• Cook and stir for 2 more minutes over medium heat.
• Remove from stove and let mixture cool to room temperature (approx. 1-2 hours). Spoon into baked pie shell.
• To make meringue, beat egg whites with vanilla and cream of tartar into soft peaks.
• Gradually add sugar and keep beating at highest speed until stiff and glossy.
• Spread meringue on top of pineapple mixture. Note: Meringue MUST TOUCH pie crust all way around.
• Bake at 350 degrees for 12-15 minutes until meringue has a golden color.
• Best served immediately when cool. (Does not refrigerate as well.).

PINEAPPLE SOUR CREAM PIE

Steps:

• 1. In a bowl, mix the sour cream, the two packages of dry pudding mix and the can of pineapple with the juice.
• 2. Pour mixture into pie crust. Spread mixture evenly in crust. Refrigerate immediately to chill for a few hours before eating.
• 3. This recipe makes 1 large or 2 small pies. If you happen to have graham cracker crumbs available, it makes a nice presentation when added to the top of your pie. The crumbs add a nice finished touch.
• 4. Optional: You can add whipped topping(Cool Whip)to cover the pudding for a different taste and presentation.