Pineapple Sour Cream Pie

I like bringing things to people's houses when they're having us as guests. Johnny's parents have us as guests usually every Sunday, but I try to bring things for birthdays, Thanksgiving, and other holidays, like Easter.

Memorial Day is no different! I'm pretty confident in Johnny's mom's abilities to provide more than enough food, but I couldn't help myself from bringing a unique, new dessert to try out.

Pineapple and sour cream. Sounds like an unlikely duo, but I have faith.

Crust:
1 1/2 cups Graham cracker crumbs
1/3 cup margarine, melted (I used Smart Balance and reduced to 1/4 cup)
3 Tbsp sugar (I reduced to 2 Tbsp)

Filling:
1/2 cup sugar
1/4 cup flour
1/2 tsp salt
2 1/2 cups pineapple; crushed and undrained (I used fresh, cut in little pieces)
1 cup sour cream
1 Tbsp lemon juice
2 egg yolks, beaten

Meringue:
2 egg whites
1/4 tsp cream of tartar (I omitted because I don't have it)
1/4 cup sugar

For crust, combine crumbs, butter, and sugar in a bowl until mixed. Spread out into a 9" pie pan. Bake crust at 375° for 8 minutes.

Combine sugar, flour and salt in a medium saucepan. Stir in pineapple, sour cream, and lemon juice; cook over medium heat, stirring until mixture comes to a boil. Cook 2 minutes and stir 1/2 cup of the hot mixture into beaten yolks to temper them; pour yolk mixture into the saucepan and cook for 2 more minutes, stirring constantly. Cool slightly. Spread mixture into the 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 taking care to seal the edges (Paula Deen stresses this importance a lot).

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



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*sorry about the pictures* - I tried a new room with different lighting and it didn't work out so well, too grainy!