1 1/3 c. sugar
1/3 c. flour
1 can (13 1/2 oz.) crushed pineapple
1 c. dairy sour cream
2 tbsp. lemon juice
1/2 tsp. salt
3 egg yolks, slightly beaten
9 inch baked pie shell
1/4 tsp. cream of tartar
3 egg whites

Combine 1 cup sugar, flour, crushed pineapple (with syrup), sour cream, lemon juice and salt; mix well. Cook over low heat, stirring constantly until mixture thickens.

Stir a small amount of the hot pineapple mixture into the egg yolks; return to hot mixture, and cook all, stirring constantly, until yolks are heated, about 2 minutes. Cool, stirring frequently during cooling. Pour filling into baked pie shell.

For meringue: Combine cream of tartar with egg whites; beat until mixture forms soft peaks and then gradually add remaining 1/3 cup sugar and continue beating until stiff and glossy and all sugar is dissolved. Spread meringue over filling (at room temperature), sealing to edges of pastry all around to prevent shrinking.

Bake in preheated oven at 350 degrees for 20 to 25 minutes or until peaks of meringue are golden brown.