A wonderful sour cream and pineapple custard is cooked slowly on the stove until thick and creamy. When cool, it ‘s poured into a graham cracker crust, covered with a sweetened whipped meringue, and baked until the swirls of meringue are golden.

• ¾ cup white sugar
• ¼ cup all-purpose flour
• ½ teaspoon salt
• 1 (15 ounce) can crushed pineapple, undrained
• 1 cup sour cream
• 1 tablespoon lemon juice
• 3 eggs
• ½ teaspoon vanilla extract
• ¼ teaspoon cream of tartar
• ⅓ cup white sugar
• 1 (9 inch) graham cracker crust

1. Preheat oven to 350°
2. Separate the eggs.
3. In a saucepan over medium heat mix ¾ cups of the white sugar, the flour, salt, crushed pineapple, sour cream and lemon juice. Cook over medium heat until the mixture is thick and bubbly. Stir a small amount of the cooked mixture into the beaten egg yolks then stir egg yolks into the cooked mixture. Continue to cook, stirring constantly, for 2 to 3 minutes longer. Remove from heat and let cool.
4. Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually stir in the remaining ⅓ cup sugar and continue to beat egg whites until stiff and glossy.
5. Spoon cooled filling into graham wafer crust and top with the meringue. Bake at 350° for 12 minutes or until golden. Let pie cool and serve.