19 inch deep dish pie crust, baked or graham cracker crust
1cupsour cream, NOT LOW OR FAT FREE
20ozcan of crushed pineapple in juiceundrained
1/4teaspoonvanilla extract plus ½ teaspoon for meringue
1/2teaspooncream of tartar
3cupssweetened whipped cream (optional)
caramel topping (optional)
Separate the eggs. Put whites in bowl of stand mixer. Put yolks in a separate mixing bowl, then whisk them a bit and cover. Let stand for 30 minutes to come to room temperature. If you are using a whipped cream topping, skip this step and save the whites for something else.
In a heavy saucepan, combine the 1/2 cup sugar, flour, pineapple and sour cream. Turn on the heat and cook and stir over medium heat until bubbly and hot. Whisk about half of the sour cream mixture into the egg yolks, then whisk egg yolk mixture into the saucepan still set over medium. Cook and stir until you hit a gentle boil, then continue cooking and stirring until mixture is thick and creamy. Its should be about the consistency of pastry cream, but will seem thinner than pudding. As it cools and sets it will thicken.
Transfer hot filling to a baked 9 inch pie crust and immediately cover with meringue. Alternatively, cover with a sheet of waxed paper, let cool, then chill overnight. The next day, cover the whole pie with whipped cream. Garnish with caramel ice cream topping before serving.
If making it as a meringue pie, beat the egg whites until soft peaks start to form and gradually add sugar, cream of tartar and vanilla.
Set the meringue covered pie on a cookie sheet and bake at 350 F. for 15 minutes or until meringue is lightly browned. Let cool at room temperature for an hour, then chill for 6 hours or until ready to cut.
To make a graham crust, mix 1 1/2 cups graham cracker crumbs with 5 tablespoons melted butter, 3 tablespoons of sugar and a pinch of salt. Press firmly into a deep dish pie dish and bake at 375 for about 6 minutes.