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Pineapple Sour Cream Pie
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1 cup sugar
1/4 cup flour
1/2 tsp. salt
1-20 oz. can crushed pineapple, drained
1 cup sour cream
2 egg yolks, slightly beaten
2 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
Combine 3/4 cup sugar, flour and salt in a saucepan. Stir in the pineapple and sour cream.
Bring to a boil, stirring constantly. Cook for 2 minutes longer. Stir a small amount of hot mixture into egg yolks; stir egg yolks into hot mixture. Cook for 2 minutes, stirring constantly. Cool to room temperature. Spoon into pie shell.
Beat egg whites, vanilla and cream of tartar in bowl until soft peaks form. Add 1/4 cup sugar gradually, beating until, stiff. Spread over pie, covering completely.
Bake at 350* for 12-15 minutes.
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