1. For crust, combine crumbs, margarine and sugar in bowl; blend well with fork. Spoon crumb mixture into 23 cm pie pan. Set an 20 cm pie pan on top and press to make even crumb layer. Remove 20 cm pie pan. Bake crust at 190ºC or 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 half 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 180ºC or 12-15 minutes or until golden brown.