3/4 c. sugar
1/4 c. flour
1/2 tsp. salt
3 slightly beaten egg yolks
1 (#2) can crushed pineapple
1 c. dairy sour cream
1 tbsp. lemon juice

Combine sugar, flour and salt. Stir in pineapple, sour cream and lemon juice and cook, stirring constantly until mixture thickens. Cook 2 minutes. Stir small amount of hot mixture into egg yolks; return to hot mixture and cook 2 minutes longer. Cool to room temperature. Fill baked pie shell. Cover with Never Weep Meringue.

NEVER WEEP MERINGUE:

1/2 c. water
2 tbsp. sugar
1/4 tsp. flavoring
1 tbsp. cornstarch
3 egg whites
6 tbsp. sugar

Cook together water, 2 tablespoons sugar, cornstarch for 3 to 5 minutes. While this mixture cools, beat egg whites until foamy. Add the 6 tablespoons sugar (one tablespoon at a time) beating after each addition. Add the cooled mixture to the egg whites and continue beating until it stands in peaks. Add flavoring. Place meringue on pie and bake at 350 degrees for 15 minutes.

Barnstompin' "Rebels"