3/4 c. sugar
1/4 c. flour
1/2 tsp. salt
2 1/2 c. crushed pineapple, not drained
1 c. dairy sour cream
1 tbsp. lemon juice
2 slightly beaten egg yolks
1 baked 9 inch pie shell

In a saucepan, combine sugar, flour, and salt. Stir in pineapple, sour cream, and lemon juice. Cook and stir until mixture thickens and comes to a boil. Cook 2 minutes. Stir small amount of hot mixture into egg yolks. Return it to hot mixture. Cook 2 more minutes, stirring constantly. Spoon into cold pastry shell. Spread with meringue on top, sealing edge to crust. Bake at 350 degrees for 12 to 15 minutes.