3/4 c. sugar
2 tbsp. cornstarch
1/2 tsp. salt
1 (20 oz.) can crushed pineapple in syrup
1 c. sour cream
1 tbsp. lemon juice
2 egg yolks, slightly beaten
1 (9 inch) baked pastry shell
Meringue

In saucepan, combine sugar, cornstarch, and salt. Add pineapple, syrup, sour cream, and lemon juice. Cook, stirring constantly, until mixture thickens and bubbles. Put small amount of mixture into egg yolks. Return mixture to pudding pan. While stirring, cook 2 minutes. Spoon into baked pastry shell. Top with meringue. Bake in 350 degree oven for 10 to 12 minutes.