Description
A wonderfully creamy and tangy pie featuring the sweet tropical taste of crushed pineapple combined with smooth sour cream, all in a delightful pie crust.
Ingredients
1 (9-inch) unbaked pie crust
1 (20 ounce) can crushed pineapple, well-drained
1 cup granulated sugar
1/4 cup all-purpose flour
1 cup sour cream
2 large eggs, beaten
1 teaspoon vanilla extract
Optional: Whipped cream or toasted coconut for topping
Instructions
Step 1: Preheat your oven to 375°F (190°C). Prepare your unbaked pie crust.
Step 2: In a large bowl, combine the well-drained crushed pineapple, granulated sugar, and all-purpose flour. Mix thoroughly to coat the pineapple.
Step 3: Add the sour cream, beaten eggs, and vanilla extract to the pineapple mixture. Stir until all ingredients are well combined and the filling is smooth.
Step 4: Pour the pineapple sour cream filling into the unbaked pie crust.
Step 5: Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. A knife inserted near the center should come out clean.
Step 6: Let the pie cool completely on a wire rack. For best results, chill in the refrigerator for at least 4 hours before serving, preferably overnight.
Step 7: Serve chilled, optionally topped with whipped cream or toasted coconut flakes.
Notes
For an extra touch, sprinkle a little cinnamon or nutmeg into the filling along with the flour and sugar.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 35g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
