Ingredientes para Pineapple Sour Cream And Meringue Pie
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- Crushed Pineapple
- 1 cup sour cream
- 2 tablespoons lemon juice
- 2 large egg yolks
- Pie Crust
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
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Cómo preparar Pineapple Sour Cream And Meringue Pie
- **Make the Filling:** In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt.
- Stir in 2 cups crushed pineapple (canned, drained), 1 cup sour cream, and 2 tablespoons lemon juice.
- Bring to a boil over medium-high heat, stirring constantly.
- Reduce heat to low and simmer for 2 minutes, stirring continuously.
- **Temper the Eggs:** In a small bowl, whisk together 2 large egg yolks. Gradually whisk in 1/4 cup of the hot filling mixture to temper the yolks.
- Pour the tempered egg yolk mixture into the saucepan with the remaining filling. Cook and stir constantly for 2 minutes over medium heat until thickened.
- Remove from heat and let cool completely to room temperature. (This is crucial for preventing a runny pie).
- **Prepare the Crust:** Use your favorite 9-inch pie crust (homemade or store-bought).
- Pour the cooled filling into the pie crust.
- **Make the Meringue:** In a clean, grease-free bowl, beat 2 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Gradually add 1/2 cup granulated sugar, beating at high speed until stiff, glossy peaks form.
- Add 1 teaspoon vanilla extract and beat briefly to combine.
- Spread the meringue evenly over the cooled filling, sealing the edges to the crust.
- **Bake:** Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown and firm.
- Let cool completely before serving. Best served chilled!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
144g
Fat
28g
Carbs
16g
