Monday, March 9, 2020

Pineapple Cream Pie

Pineapple Cream Pie

Sunday dinner is just not complete without some kind of dessert. Our family favorite  seems to be pie and I felt the need to break out of the usual pie choices and try a new recipe. For some reason, I was intrigued with the idea of pineapple pie.

When I asked Ryan if he had ever had Pineapple Pie, I learned a little bit of our Centerton  history. Before I even thought about marrying a dairy farmer, Centerton had a couple, Thelma and Dale Woody,  that owned a restaurant business in Centerton on Main Street. Ryan had fond memories of Pineapple Pie made by Dale and served by Thelma. The story definitely pushed me to try the Pineapple Cream Pie recipe. The fact that the recipe I chose to use called for Dairy sour cream cinched the decision!

I had looked online for a recipe but decided to go to my old Better Homes and Gardens New Cook Book. My copy is nearly vintage now but  the outcome of this pie still proves its usefulness--at least for my kitchen! 

Pineapple Cream Pie

3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1-pound 41/2 ounce can
   (2 1/2 cups) crushed pineapple, undrained
1 cup dairy sour cream
1 tablespoon lemon juice
2 slightly beaten egg yolks
1 9-in baked pastry shell
Meringue (made with 2 egg whites)


In saucepan, combine sugar, flour, salt. Stir in next 3 ingredients. Cook and stir till mixture thickens and bubbles; cook and stir 2 minutes.Stir small amount hot mixture into yolks; return to hot mixture,
stirring constantly. Cook and stir 2 minutes. Spoon into cooled pastry shell. Spread meringue a top pie, sealing meringue to edge of pastry. Bake at 350 degrees for 12 to 15 minutes. Cool before cutting.

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