Pineapple Cream Pie

• 3/4 c. sugar
• 1/4 c. all-purpose flour
• 1/2 tsp. salt
• 2 1/2 c. crushed pineapple, undrained
• 1 c. sour cream
• 1 Tbsp. lemon juice
• 2 egg yolks
• 1 (9-inch) baked pie shell
• 1 (8 oz.) Cool Whip, thawed

1. In a saucepan, combine sugar, flour and salt.
2. Stir in pineapple, sour cream and lemon juice.
3. Cook over medium heat, stirring, until mixture thickens and bubbles.
4. Cook and stir 2 minutes.
5. Place egg yolks in a small bowl and beat slightly; stir in small amount of hot pineapple mixture until well blended. Return yolk mixture to saucepan.
6. Stirring constantly, cook 2 minutes more.
7. Cool mixture slightly and spoon into pastry shell. Cool completely; then top with Cool Whip.
8. Refrigerate until ready to serve.
9. Makes 8 to 10 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=352464 (may not work)