Sour Cream Pineapple Pie

• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 (20 ounce) can crushed pineapple, DO NOT DRAIN
• 1 (8 ounce) carton sour cream
• 1 tablespoon lemon juice
• 2 large eggs, separated
• 1 (9 inch) pastry shells, baked
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/4 cup sugar

1. In a medium saucepan, combine the sugar, flour, salt, pineapple, sour cream and lemon juice.
2. Cook over medium heat,stirring occasionally, until thick.
3. In a small bowl, beat egg yolks until thick.
4. Temper the egg yolks by adding about 1/2 of the hot mixture in with the yolks, stirring well, then adding the mixture of yolks back in to your original mixture.
5. Stirring constantly, cook for 2 minutes.
6. Remove from heat and cool.
7. Once this mixture has cooled slightly, spoon it into your prepared pie shell.
8. In a separate bowl, combine your egg whites, cream of tartar and vanilla and mix at high speed until foamy.
9. Gradually add the sugar, 1 tablespoons at a time; beat until stiff peaks form (2-4 minutes).
10. Spread over warm filling and seal the meringue to the edge of the pie crust.
11. Bake at 325u0b0F for 25 minutes or until top is lightly browned.
12. Cool before serving.

sugar, flour, salt, pineapple, sour cream, lemon juice, eggs, pastry shells, cream of tartar, vanilla, sugar

Taken from www.food.com/recipe/sour-cream-pineapple-pie-189530 (may not work)