1/2 cup sugar 2 tablespoons all-purpose flour 1 (20 ounce) can crushed pineapple, undrained * 1 cup sour cream 3 egg yolks, beaten 1 (9 inch) pastry shell, baked MERINGUE: 3 egg whites 1/2 teaspoon vanilla extract 1/4 teaspoon cream of tartar 6 tablespoons sugar Directions 1.In a large saucepan, combine sugar and flour. Stir in pineapple and sour cream until combined. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. 2.Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Pour into pastry shell. 3.In a small mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. 4.Bake at 350 degrees F for 15-18 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
* I have a hard time finding 20 oz cans so use 1 1/2 of the 14 oz cans. .