Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Separate the eggs.
3. In a saucepan over medium heat mix 3/4 cups of the white sugar, the flour, salt, crushed pineapple, sour cream and lemon juice. Cook over medium heat until the mixture is thick and bubbly. Stir a small amount of the cooked mixture into the beaten egg yolks then stir egg yolks into the cooked mixture. Continue to cook, stirring constantly, for 2 to 3 minutes longer. Remove from heat and let cool.
4. Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually stir in the remaining 1/3 cup sugar and continue to beat egg whites until stiff and glossy.
5. Spoon cooled filling into graham wafer crust and top with the meringue. Bake at 350 degrees F (175 degrees C) for 12 minutes or until golden. Let pie cool and serve.