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

In saucepan, combine 3/4 cup sugar, flour, and salt. Stir in next 3 ingredients. Cook and stir until mixture thickens and comes to boiling. Cook 2 minutes; stir small amount of hot mixture into egg yolks. Return to hot mixture, stirring constantly. Cook and stir 2 minutes. Cool to room temperature. Spoon into pie shell; beat egg whites with vanilla and cream of tartar to soft peaks. Gradually add 1/4 cup sugar, beating until stiff and glossy. Spread top of pie, sealing to edge of pastry. Bake at 350 degrees for 12-15 minutes.