1 can (8 oz.) crushed pineapple with juice
2 c. sour cream
1 T. sugar
1 baked 8" pie shell
Mix all ingredients together in a narrow bottom bowl, beat slowly with electric beater 1 minute. Pour into baked pie shell. Chill 4 hours. Overnight is best. Garnish with prepared whipped topping, pineapple or cherries.
Credit for this one goes to my Grandmother's good friend, Arline Schultz (1987)