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Check here for the full archive of recipe collections.More Check here for the full archive of recipe collections.More Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More
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Recipe from Rebecca Taylor of Georgia
9 inch graham cracker crust
Filling:
1/3 to 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 orange extract
2 egg yolks, slightly beaten
Meringue:
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Combine sugar, flour, and salt in medium saucepan. Stir in pineapple, sour cream and orange; cook over medium heat, stirring until mixture comes to boil. Cook 2 minutes. Stir 1/2 cup of cooked mixture into beaten egg 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 tarter until soft peaks form. Add sugar gradually, beating until stiff peaks form. Spread over pie filling; seal edges.
Bake at 350 degrees for 12-15 minutes until golden brown.
