Pineapple Sour Cream Pie

• 3/4 c. sugar
• 1/4 c. all-purpose flour
• 1/2 tsp. salt
• 1 (No. 2) can (2 1/2 c.) crushed pineapple, undrained
• 1 c. dairy sour cream
• 2 Tbsp. lemon juice
• 2 slightly beaten egg yolks
• 1 baked 9-inch pastry shell
• 2 egg whites
• 1/2 tsp. vanilla
• 1/4 tsp. cream of tartar
• 1/4 c. sugar

1. In saucepan, combine 3/4 cup sugar, flour and salt.
2. Stir in pineapple, sour cream and lemon juice.
3. Cook and stir until mixture thickens and comes to boiling.
4. Cook 2 minutes.
5. Stir small amount of mixture into egg yolks.
6. Return to hot mixture, stirring constantly.
7. Cook and stir 2 minutes.
8. Cool to room temperature and spoon into baked pie shell.
9. Beat egg whites with vanilla and cream of tartar to soft peaks.
10. Gradually add 1/4 cup sugar, beating until stiff and glossy.
11. Spread top of pie; seal to edge of pastry.
12. Bake at 350u0b0 for 12 to 15 minutes.

sugar, allpurpose, salt, pineapple, sour cream, lemon juice, egg yolks, pastry shell, egg whites, vanilla, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=215421 (may not work)