Pineapple Cream Pie - cooking recipe

Ingredients

3/4 c. sugar
1/4 c. all-purpose flour
1/2 tsp. salt
2 1/2 c. crushed pineapple, undrained
1 c. sour cream
1 Tbsp. lemon juice
2 egg yolks
1 (9-inch) baked pie shell
1 (8 oz.) Cool Whip, thawed

Preparation

In a saucepan, combine sugar, flour and salt.
Stir in pineapple, sour cream and lemon juice.
Cook over medium heat, stirring, until mixture thickens and bubbles.
Cook and stir 2 minutes.
Place egg yolks in a small bowl and beat slightly; stir in small amount of hot pineapple mixture until well blended. Return yolk mixture to saucepan.
Stirring constantly, cook 2 minutes more.
Cool mixture slightly and spoon into pastry shell. Cool completely; then top with Cool Whip.
Refrigerate until ready to serve.
Makes 8 to 10 servings.