Pineapple Cream Pie

• 3/4 c. sugar
• 1/4 c. all-purpose flour
• 1/2 tsp. salt
• 1 (1 lb. 4 1/2 oz.) can (2 1/2 c.) crushed pineapple (undrained)
• 1 c. dairy sour cream
• 1 Tbsp. lemon juice
• 2 slightly beaten egg yolks
• 1 (9-inch) baked pastry shell
• Meringue

1. Preheat oven to 350u0b0.
2. In saucepan, combine sugar, flour and salt.
3. Stir in undrained pineapple, sour cream and lemon juice until thoroughly blended.
4. Cook and stir until mixture thickens and bubbles; cook and stir 2 minutes.
5. Remove from heat.
6. Stir a moderate amount of hot mixture into egg yolks; return to hot mixture, stirring constantly.
7. Cook and stir 2 minutes more. Spoon hot mixture into cooled pastry shell.
8. Spread meringue atop pie, sealing meringue to edge of pastry.
9. Bake at 350u0b0 for 12 to 15 minutes, or until golden.
10. Cool before cutting.

sugar, allpurpose, salt, pineapple, sour cream, lemon juice, egg yolks, pastry shell, meringue

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972955 (may not work)