I know I said I was hoping to have pictures (and a tutorial) posted of the pillows I recently made, but I made a mistake. I forgot about Pi Day. (Gasp!)
Seriously? How did I forget!? I have celebrated Pi Day every year since 2004, during my freshman year of college. 9 straight years of Pi Day festivities. Pi Day is one of my absolute favorite holidays. It comes right after Christmas and Thanksgiving (including Canadian Thanksgiving- another tradition that started in college.)
Today is Pi Day! 3.14. (It’s also the birthday of my long time friend, Tiffany. Happy birthday Tiffany!) To celebrate, I want to share with you my favorite pie. Pineapple Sour Cream Pie.
Don’t let the name fool you, it is so good. I’m not a sour cream eater, but I love this pie. Seriously. I make it every Thanksgiving, and for every Pi Day, without fail. Since marrying Kyle, I also make his family’s favorite, Chocolate Pudding Pie. Last year I made individual ones for Kyle’s coworkers. Check it out.
Anyway… On to business.
Pineapple Sour Cream Pie
9” pie crust, baked
3/4 c. sugar
1/4 c. flour
1/2 tsp. salt
1 c. sour cream
1 tsp. lemon juice
1 can crushed pineapple, undrained
2 beaten egg yolks (make sure to save the whites- you need them for the meringue)
2 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1/4 c. sugar
For the filling: In a saucepan, mix the sugar and flour. Add everything else except the egg yolks. While stirring, let it cook until thick. Once it is thick, add a few spoonfuls of the mixture to the egg yolks and stir. Add the egg yolks to the entire mixture. Cook it a little bit longer. Let the filling cool.
For the meringue: Using an electric mixer with the whisk beaters, beat the first 3 ingredients to soft peaks. Add the sugar and beat until it is completely mixed.
Pour the filling into a baked pie crust. Spread the meringue on top.
Bake the pie at 350 degrees for 12-15 minutes.
Enjoy! Happy Pi Day!
(The pillows post is coming next week. I pinky promise!)