Pineapple Sour Cream Pie Recipes

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CRUSHED PINEAPPLE SOUR CREAM PIE



Crushed Pineapple Sour Cream Pie image

This is a quick and easy no-bake pie. Garnish with whipped cream or whipped topping. You can use a prepared graham cracker crust, if you wish.

Provided by Diane H

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5

1 (9 inch) pie crust, baked
1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix
2 tablespoons white sugar
1 cup sour cream

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.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 27.9 g, Cholesterol 12.6 mg, Fat 11.3 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 5.4 g, Sodium 293.9 mg, Sugar 17.1 g

NO-BAKE PINEAPPLE SOUR CREAM PIE



No-Bake Pineapple Sour Cream Pie image

Canned pineapple and instant pudding make it a snap to prepare this no-bake pie that gets its richness from a container of sour cream.-Mrs. Jaye Bloomer, Canoga Park, California

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 8 servings.

Number Of Ingredients 5

1 package (3.4 ounces) instant vanilla pudding mix
2 cups sour cream
1 can (8 ounces) crushed pineapple, undrained
1 graham cracker crust (9 inches)
Whipped cream, optional

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.

Nutrition Facts : Calories 292 calories, Fat 15g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

PINEAPPLE SOUR CREAM PIE



Pineapple Sour Cream Pie image

A luscious alternative to lemon meringue pie, this dessert is one of our favorites. The meringue is so creamy and the pineapple filling so refreshing that your family will request it again and again.-P. Lauren Fay-Neri, Syracuse, New York

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup sugar
2 tablespoons all-purpose flour
1 can (20 ounces) crushed pineapple, undrained
1 cup sour cream
3 large egg yolks, lightly beaten
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

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.

Nutrition Facts : Calories 350 calories, Fat 14g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 119mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

PINEAPPLE SOUR CREAM PIE



Pineapple Sour Cream Pie image

This is a refreshing and different sort of pie.

Provided by Carol

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Pineapple Pie

Time 2h20m

Yield 8

Number Of Ingredients 11

3 eggs
¾ cup white sugar
¼ cup all-purpose flour
½ teaspoon salt
1 (15 ounce) can crushed pineapple, drained
1 cup sour cream
1 tablespoon lemon juice
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
⅓ cup white sugar
1 (9 inch) graham cracker crust

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.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 59.4 g, Cholesterol 82.4 mg, Fat 15.4 g, Fiber 1 g, Protein 5.2 g, SaturatedFat 5.9 g, Sodium 358.1 mg, Sugar 46.4 g

SOUR CREAM PINEAPPLE PIE



Sour Cream Pineapple Pie image

This is a nice change for a pie. I don't remember where I got the recipe, but I've been making it for years. It is a request for Easter Sunday lunch from my family.

Provided by Sherrybeth

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 11

1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
1 (20 ounce) can crushed pineapple, DO NOT DRAIN
1 (8 ounce) carton sour cream
1 tablespoon lemon juice
2 large eggs, separated
1 (9 inch) pastry shells, baked
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 cup sugar

Steps:

  • In a medium saucepan, combine the sugar, flour, salt, pineapple, sour cream and lemon juice.
  • Cook over medium heat,stirring occasionally, until thick.
  • In a small bowl, beat egg yolks until thick.
  • Temper the egg yolks by adding about 1/2 of the hot mixture in with the yolks, stirring well, then adding the mixture of yolks back in to your original mixture.
  • Stirring constantly, cook for 2 minutes.
  • Remove from heat and cool.
  • Once this mixture has cooled slightly, spoon it into your prepared pie shell.
  • In a separate bowl, combine your egg whites, cream of tartar and vanilla and mix at high speed until foamy.
  • Gradually add the sugar, 1 tablespoons at a time; beat until stiff peaks form (2-4 minutes).
  • Spread over warm filling and seal the meringue to the edge of the pie crust.
  • Bake at 325°F for 25 minutes or until top is lightly browned.
  • Cool before serving.

Nutrition Facts : Calories 3046.8, Fat 123.1, SaturatedFat 49.9, Cholesterol 528.2, Sodium 2412.3, Carbohydrate 461.6, Fiber 8.5, Sugar 334.1, Protein 37.3

PINEAPPLE SOUR CREAM AND MERINGUE PIE



Pineapple Sour Cream and Meringue Pie image

A delicious, old recipe passed down from my Great-Grandmother. You will not be disappointed with the flavor. It's rich and creamy with a meringue top! Recipe may look complicated, but it's not -- much of the time spent is waiting for the filling to cool before assembling pie.

Provided by New Mom Kate

Categories     Pie

Time 2h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

3/4 cup sugar
1/4 cup flour
1/2 teaspoon salt
1 (20 ounce) can crushed pineapple, undrained
1 cup sour cream
1 tablespoon lemon juice
2 egg yolks, slightly beaten
1 pie crust, baked (9-inch)
2 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/4 cup sugar

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.).

Nutrition Facts : Calories 314.1, Fat 12.3, SaturatedFat 5.8, Cholesterol 59.9, Sodium 278.9, Carbohydrate 48.6, Fiber 0.8, Sugar 36.1, Protein 3.8

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