Vintage Pineapple Cream Pie
A cool and refreshing pie recipe, Vintage Pineapple Cream Pie is just like the kind Ma used to make. Loaded with a ton of pineapple and its wonderful fruity juices, each and every bite will take you away to a tropical paradise. You're going to want to skip dinner all together when you take this bad boy out of the oven and wait for it to cool. It's homemade pie recipes like this one that make us think dessert is the most important meal of the day.
Notes
Love old-fashioned recipes like this one? We've collected our favorite 15 Vintage Desserts To Take You Back In Time.
Ingredients
- FOR THE CRUST:
- 1 1/2 cup graham cracker crumbs
- 1/3 cup margarine, melted
- 3 tablespoons sugar
- FOR THE PIE FILLING:
- 1/2 cup sugar
- 1/4 cup flour
- 1/2 teaspoon salt
- 2 1/2 cups crushed pineapple,, undrained
- 1 cup sour cream
- 1 tablespoon lemon juice
- 2 egg yolks, slightly beaten
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
Instructions
-
Preheat oven to 375 degrees F.
-
For crust, combine crumbs, margarine and sugar in bowl; blend well with fork.
-
Spoon crumb mixture into 9-inch pie pan. Set an 8-inch pie pan on top and press to make even crumb layer. Remove 8" pie pan. Bake crust at 375 degrees for 8 minutes if desired, or use as is. You can also use a premade crust if it is easier.
-
Combine sugar, flour and salt in medium saucepan.
-
Stir in pineapple, sour cream and lemon juice; cook over medium heat, stirring, until mixture comes to boil.Cook 2 minutes.
- Stir 1/2 cup of cooked mixture into beaten yolks; return filling/egg yolk mixture to remaining filling. Cook for 2 minutes more, stirring constantly. Cool slightly.
-
Spoon filling into crust.
-
Make meringue by beating egg whites with cream of tartar until soft peaks form. Add sugar filling; seal edges.
- Bake at 350 degrees for 12-15 minutes or until golden brown.
Read NextFoolproof Pumpkin Pie
