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1
For crust, combine crumbs, margarine and sugar in bowl; blend well with fork.
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2
Spoon crumb mixture into 9 inch pie pan.
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3
Set an 8 inch pie pan on top and press to make even crumb layer.
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4
Remove 8 inch pie pan.
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5
Bake crust at 375F (190C) for 8 minutes if desired, or use as is.
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6
Combine sugar, flour and salt in medium saucepan.
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7
Stir in pineapple, sour cream and lemon juice; cook over medium heat, stirring, until mixture comes to boil.
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8
Cook 2 minutes.
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9
Stir 1/2 cup of cooked mixture into beaten yolks; return filling/egg yolk mixture to remaining filling.
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10
Cook for 2 minutes more, stirring constantly.
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11
Cool slightly.
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12
Spoon filling into crust.
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13
Make meringue by beating egg whites with cream of tartar until soft peaks form.
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14
Add sugar gradually, beating until stiff peaks form.
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15
Spread over pie filling; seal edges.
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16
Bake at 350F (180C) for 12 to 15 minutes or until golden brown.
