Juneau resident shares recipe for pineapple sour cream pie

Posted: Sunday, May 24, 2009

It's that time of year - grilling time. What's a barbecue without a good side dish? Send in your favorite recipes and story's so we can share them with our readers.


P.B., of Juneau writes: "The following recipe is one of the favorites. I have had it for so many years I don't remember its origin. It is delicious and easy to make."

Thanks, P.B. Sounds yummy! Please keep the recipes coming.

Pineapple sour cream pie

1 large package vanilla instant pudding

1 pint sour cream

1 can (20-ounce) crushed pineapple, drained

1 tablespoon sugar

1 prepared graham cracker pie crust

Combine first four ingredients and mix until blended. Pour into prepared pie crust and chill for at least 2 hours. Cut and enjoy.

Cooks note: "I usually use a Keeblers graham cracker crust and sometimes toast coconut and sprinkle it on top."

Makes 8 servings.


Ollie, of Juneau, e-mails: "If any of your readers are banana lovers like I am, they need to give this a try. I got it from my sister-in-law several years ago. You can if you wish reduce the recipe in half."

Thanks, Ollie, for sharing this interesting recipe with our readers.

Banana jam

12 cups sliced bananas (about 20 medium)

6 cups sugar

1½ cups orange juice

3 strips orange peel

6 strips lemon peel

2 sticks cinnamon

6 whole cloves

In large kettle, combine sliced bananas with sugar, orange juice, orange and lemon peels, cinnamon and cloves.

Stir over medium heat until sugar dissolves. Boil rapidly 10 minutes.

Reduce heat and simmer - stirring constantly, until thickened - about 15 to 20 minutes.

When jam is thick, remove from heat and ladle immediately into sterilized canning jars.

Fill to within ⅛-inch of top. Screw caps on evenly and tightly. Invert for few seconds then stand jars upright to cool. If jam is to be stored for long period, place jars on rack in large kettle and cover with boiling water. Boil 10 to 15 minutes.

Remove from water and cool. Makes 5 pints.

• Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, includes sought-out and shared recipes from Southeast Alaska. Recipes are not tested by the Juneau Empire. To send in challenges, recipes or photos, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to aae@kpunet.net.

If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.

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