Pineapple Sour Cream Pie

1 1/2 cups Graham cracker crumbs

1/3 cup Margarine -- melted

3 tablespoons Sugar

-FILLING
- 1/2 cup Sugar

1/4 cup Flour

1/2 teaspoon Salt

2 1/2 cups Pineapple;crushed -- undrained

1 cup Sour cream

1 tablespoon Lemon juice

2 Egg yolks -- slightly beaten

-MERINGUE
- 2 Egg whites

1/4 teaspoon Cream of tartar

1/4 cup Sugar

1. 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. 2. 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. 3. 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. 4. Bake at 350 degrees for 12-15 minutes or until golden brown.