Get ready to embark on a culinary journey that will transport your taste buds to a paradise of creamy, tangy, and sweet sensations! This Pineapple Sour Cream Pie is not just another dessert – it's a mouthwatering masterpiece that combines the tropical brightness of pineapple with the rich, velvety smoothness of sour cream. Perfect for summer gatherings, family dinners, or when you simply want to treat yourself to something extraordinary, this pie promises to be the star of any dessert table.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-baked pie crust
- 1 cup sour cream
- 1 cup crushed pineapple, drained
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C), ensuring the rack is positioned in the center of the oven.
- In a medium mixing bowl, combine the drained crushed pineapple, sour cream, sugar, cornstarch, vanilla extract, and salt. Whisk the ingredients together until smooth and well incorporated, ensuring no lumps remain.
- Take the pre-baked pie crust and place it on a sturdy baking sheet for easier handling and to catch any potential overflow.
- Carefully pour the pineapple sour cream mixture into the pre-baked pie crust, spreading it evenly with a spatula to create a smooth surface.
- Place the pie in the preheated oven and bake for 40-45 minutes, or until the filling is set but still slightly jiggly in the center. The edges should appear slightly golden and the filling should not look liquid.
- Remove the pie from the oven and allow it to cool completely at room temperature for approximately 2-3 hours. The filling will continue to set as it cools.
- Once cooled, refrigerate the pie for at least 1 hour to ensure it is thoroughly chilled and fully set.
- Before serving, garnish the top of the pie with dollops of fresh whipped cream.
- Slice into 8 equal portions and serve chilled. Store any remaining pie in the refrigerator, covered, for up to 3 days.
Tips
- Drain the Pineapple Thoroughly: Excess moisture can make your pie filling runny, so make sure to drain the crushed pineapple completely using a fine-mesh strainer or cheesecloth.
- Room Temperature Ingredients: Ensure your sour cream is at room temperature for smoother mixing and a more consistent filling.
- Pre-Baked Crust is Key: Using a pre-baked pie crust prevents a soggy bottom and ensures a crisp, flaky texture.
- Cooling is Crucial: Patience is your friend! Allow the pie to cool completely at room temperature and then chill in the refrigerator to help the filling set perfectly.
- Whipped Cream Hack: For an extra touch of luxury, make your own fresh whipped cream instead of using store-bought. It makes a world of difference!
- Storage Tip: This pie keeps well in the refrigerator for up to 3 days, making it a great make-ahead dessert for parties and gatherings.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 35mg
