3/4 c. sugar
1/4 c. all-purpose flour
1/2 tsp. salt
1 can (1 lb. 4 1/2 oz.) crushed pineapple, undrained
1 tsp. BLAIR pineapple flavoring
1 c. dairy sour cream
1 tbsp. lemon juice
2 slightly beaten egg yolks

In saucepan, combine sugar, flour and salt. Stir in undrained pineapple, sour cream, flavoring 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 hot mixture into cooled pastry shell. Spread meringue on top of pie, sealing meringue to edge of pastry. Bake at 350 degrees for 12 to 15 minutes or until golden. Cool before cutting.