1Gather ingredients...have cooked pie crust ready.
2In a large saucepan, combine sugar an flour. Stir in pineapple and sour cream until combined.
Cook and stir over med - high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
3Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Pour into pastry shell.
4In a small mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until soft peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
5Bake at 350 for 15 - 18 minutes or until meringue is golden.
Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.