3/4 c. sugar
1/4 c. flour
1/2 tsp. salt
1 (1 lb. 4 1/2 oz.) can crushed pineapple (undrained)
1 c. sour cream
1 tbsp. lemon juice
2 slightly beaten egg yolks
1 (9 inch) baked pastry shell
Meringue

In saucepan combine sugar, flour and salt. Stir in undrained pineapple, sour cream and lemon juice until thoroughly blended. Cook and stir until mixture thickens and bubbles. Cook and stir 2 minutes. Remove from heat. Stir a moderate amount of hot mixture into egg yolks. Return to hot mixture, stirring constantly. Cook and stir 2 minutes more. Spoon meringue atop pie, sealing meringue to edge of pastry. Bake at 350 degrees for 12-15 minutes or until golden. Cool before cutting.