1 baked pie shell PINEAPPLE FILLING: 1 lb. 4 1/2 oz. can crushed pineapple
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1 c. dairy sour cream
3 egg yolks
1 tbsp. lemon juice Drain pineapple; reserve 1/2 cup syrup. Combine sugar, flour and salt in medium saucepan. Stir in crushed pineapple, reserved syrup, sour cream, egg yolks and lemon juice. Cook over medium heat, stirring constantly, until mixture boils and is thick. Cover. Cool to lukewarm. Pour into baked pie shell. Top with meringue. Bake at 350 degrees for 12 to 15 minutes until golden brown. NEVER FAIL MERINGUE: Combine 2 tablespoons sugar and 1 tablespoon cornstarch in small saucepan. Add 1/2 cup water. Cook over medium heat, stirring constantly, until mixture is thick and clear. Cool. Beat 3 egg whites with 1/8 teaspoon salt and 1/2 teaspoon vanilla extract until soft mounds form. Add 6 tablespoons sugar gradually, beating well after each addition. Add cornstarch mixture. Continue beating until meringue stands in stiff peaks. | 
