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Pineapple Sour Cream Pie

1 1/2 cups graham cracker crumbs
1/3 cup margarine, melted
3 tablespoons sugar

1/2 cup sugar
1/4 cup flour
1/2 teaspoon salt
2 1/2 cups crushed pineapple,, undrained
1 cup sour cream
1 tablespoon lemon juice
2 egg yolks, slightly beaten

2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

For crust, combine crumbs, margarine and sugar in bowl; blend well
with fork. Spoon crumb mixture into 9" pie pan. Set an 8" pie pan
on top and press to make even crumb layer. Remove 8" pie pan. Bake
crust at 375 degrees for 8 minutes if desired, or use as is.

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 minutes. Stir 1/2 c of cooked mixture
into beaten yolks; return filling/egg yolk mixture to remaining
filling. Cook for 2 minutes 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 filling; seal edges.

Bake at 350 degrees for 12-15 minutes or until golden brown.


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