Categories: Pudding
Ingredients
- 3/4 cup PLUS 6 Tbsp. sugar, divided use
- 2 Tbsp. cornstarch OR 1/4 cup flour
- 1 large can crushed pineapple with its liquid
- 1 cup sour cream
- 1 Tbsp. lemon juice
- 3 eggs, separated
- 1/2 tsp. vanilla extract
- 1/4 tsp. cream of tartar
- Vanilla wafers
Directions
- Heat oven to 350 degrees.
- In a large microwave-safe bowl, combine 3/4 cup of the sugar, the cornstarch (or flour), the pineapple, sour cream, lemon juice and egg yolks ( slightly beaten). Microwave on high for 7 to 8 minutes, stirring every 2 minutes.
- In a separate bowl, whip egg whites with vanilla and cream of tartar until stiff peaks form. Gradually add the remaining sugar, beating until stiffer.
- Line the bottom of a 3-qaurt casserole with vanilla wafers. Carefully pour the hot pudding over the wafers. Arrange additional wafers along the sides of the pan, partially submerging them in the pudding. Top with meringue.
- Bake 10 to 2 minutes or until meringue iis golden.