Pineapple Sour Cream Pie

1 9- in graham cracker crust

Filling:
1/3 to 1/2 c. sugar
1/4 c. flour
1/2 t. salt
2-1/2 c crushed pineapple undrained
1 c. cultured sour cream
2 egg yolkes, slightly beaten

Meringue:
2 egg whites
1/4 t. cream of tartar
1/4 c. sugar

Combine sugar, flour and salt in medium saucepan. Stir in pineapple, sour cream and lemon juice; cook over medium heat, stirring, until mixture comes to boil. Cook 2 min. Stir 1/2 c. of cooked mixture into beaten egg yolks; return filling/egg yolk mixture to remaining filling. Cook for 2 min. more, stirring constantly. Cool slightly. Spoon filling into crust. Make meringue by beating egg whites with cream of tartar until soft peaks form. Add sugar gradually, beating until stiff peaks form. Spread over pie filling; seal edges. Bake at 350 degrees for 12 - 15 min. or until golden brown. Store in refrigerator. Serves 8