Tropical Cream Pie

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Ingredients

3/4 cup sugar
1/4 cup flour
1/2 teaspoon salt
1 can (20 ounce) crushed pineapple
1 cup Roberts Sour Cream
1 teaspoon freshly squeezed lemon juice
2 Roberts Eggs, separated
1-9 inch baked crust
Egg White Meringue

Preparation

Combine sugar, flour and salt in a saucepan; stir in undrained pineapple, sour cream and lemon juice. Cook over medium heat, stirring constantly, until mixture boils; cook an additional 2 minutes. Stir a small amount of hot sour cream mixture into beaten egg yolks (reserve egg whites for Meringue) and return to saucepan; cook, stirring constantly, 2 minutes. Spoon filling into baked pie crust. Prepare Egg White Meringue. Spread Meringue over filling, sealing to edge of crust. Bake at 400 for 10 to 15 minutes, or until delicately browned. (Keep refrigerated.)

Recipe Contributed By: Mrs. Charlene Nelson Sioux City, Iowa

Yield: one 9 inch pie

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.