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My family loves pineapple and this pie is great anytime. I added nuts just because we like nuts in everything but the pie is just as good without them.1 (9 inch) pie shell, cooked 1/2 cup white sugar 2 tablespoons cornstarch 1 (20 ounce) can crushed pineapple, undrained 1/2 cup sour cream 1 tablespoon lemon juice 3 egg yolks (keep the egg whites for the meringue) 1 teaspoon vanilla 1 1/3 cups coconut 1/2 cup walnut pieces (Optional) Cook pie crust according to package directions. (I used a Pillsbury frozen crust for this recipe) and set aside. Mix sugar, cornstarch, pineapple with juice, sour cream, lemon juice, vanilla, coconut and egg yolks together and cook on top of the stove until bubbles and thickens stirring constantly. This will burn easy so keep stirring. Turn heat down or remove from heat if starts to stick. I let mine cook about 5 minutes. Remove from heat and stir in walnut pieces. Pour into pie shell. Makes one pie. Meringue for Pie 3 egg whites 1/4 cup sugar 1 teaspoon vanilla Beat whites and add sugar and vanilla. Continue beating until stiff peaks are formed. Spread meringue over pie. Bake in 350 degree oven about 12 minutes until brown or can just stick under the broiler until brown. Cool. Keep pie refrigerated. Enjoy! Don’t forget to Pin this recipe!
Don’t forget to check out my recipe for Buttermilk Pie. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. Feel free to “share” by clicking on the Facebook, Pinterest or Twitter buttons below. You can print by clicking on the green printer icon below.