3/4 c. sugar
1/4 c. flour
1/2 tsp. salt
1 can (2 1/2 c.) crushed pineapple with juice
1 c. sour cream
1 tbsp. lemon juice
2 slightly beaten egg yolks
1 baked 9 inch pie shell
2 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1/4 c. sugar

In a saucepan combine the 3/4 cup sugar, flour, and salt. Stir in crushed pineapple with juice, sour cream and lemon juice. Cook and stir until mixture thickens and comes to boil; cook 2 minutes. Stir small amount of hot mixture into beaten egg yolks; return to hot mixture while stirring constantly. Cook and stir 2 minutes. Remove from heat and cool to room temperature; spoon filling into baked pie shell.

Beat egg whites with vanilla and cream of tartar to soft peaks. Gradually add the 1/4 cup sugar, beating until stiff and glossy. Spread meringue on top of pie filling, sealing to edges of pie shell. Bake in 350 degree oven 12 to 15 minutes. Cool before cutting.