1 c. sugar
1 (13 1/2 oz.) can crushed pineapple
1/3 c. flour
1 c. sour cream
1/2 tsp. salt
2 tbsp. lemon juice
3 egg yolks, beaten

Combine sugar, flour, salt, pineapple with syrup, sour cream and lemon juice and mix well. Cook over low heat until thick. Stir a small amount of hot mixture into egg yolks, return to heat, and cook, stirring constantly, about 2 minutes. Cool, stirring frequently during the cooling. Pour into baked pie shell and top with meringue.