Pineapple Chess Pie

Luxurious pie—butter, eggs and sour cream blend with pineapple in filling


  • Pastry for 1-crust pie
  • 1 (13½ oz.) can pineapple chunks
  • 1 tblsp. flour
  • ½ c. butter
  • ½ c. granulated sugar
  • ½ c. brown sugar, firmly packed
  • 2 tsp. vanilla
  • ¼ tsp. salt
  • 3 eggs
  • ½ c. dairy sour cream
  • Whipped cream (optional)


  • Line 9" pie pan with pastry, fluting edge. Prebake in hot oven (425°F.) 5 minutes. Remove from oven.
  • Drain pineapple well; sprinkle with flour.
  • Cream butter with sugars, vanilla and salt until fluffy. Beat in eggs, one at a time, until mixture is smooth. Stir in sour cream and pineapple. Filling may separate slightly, but it becomes smooth during baking.
  • Turn into pie shell, mounding in center. Brown in slow oven (325°F.) 50 to 60 minutes. Remove from oven and cool thoroughly.
  • When ready to serve, garnish pie with rim of whipped cream.