1 c. sugar
1/4 c. flour
1/2 tsp. salt
1 No. 2 can crushed pineapple and juice
1 c. sour cream
1 tsp. lemon juice
2 egg yolks, slightly beaten
1 baked 9 inch pastry shell
2 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar

Combine 3/4 cup sugar, flour and salt in pan. Stir in pineapple, sour cream and lemon juice. Cook and stir until mixture comes to boil and thickens; cook 2 minutes. Stir small amount into egg yolks, return to pan, cook and stir for 2 minutes more. Cool, spoon into pie shell. Beat egg whites with vanilla and cream of tartar until stiff peaks form. Gradually add 1/4 cup sugar; beat until stiff and glossy. Spread on top of pie. Seal to edge of pastry. Bake at 350 degrees for 12-15 minutes. Six servings.