Pineapple Cream Pie
1/2 cup sugar
1/4 cup all-purpose flour or 2 tablespoons cornstarch
1/4 teaspoon salt
1 20-ounce can crushed pineapple
1 cup dairy sour cream
1 tablespoon lemon juice
Meringue for Pie
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in a 450° oven for 10 to 12 minutes.
For filling, in saucepan combine sugar, flour or cornstarch, and salt.
Stir in undrained pineapple, sour cream, and lemon juice; mix well.
Cook and stir till thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove saucepan from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks.
Return mixture to saucepan cook and stir 2 minutes more.
Pour hot mixture into baked pastry shell.
Make Meringue for Pie using the 3 reserved egg whites.
Spread meringue over hot filling; seal to edge.
Bake in 350° oven for 12 to 15 minutes.
Cover; chill to store.