Notice in the upper right corner my grandmother writes, "very very good". Having actually tested this one during the holidays, I couldn't agree more so I figured this was the recipe to get us started. For the baked pie shell I used Betty Crocker's pie crust mix, using half the package per the directions to create a single crust pie. Because I didn't have an 8" pie plate (had only 9") I should have used the entire package to ensure I had enough dough for a complete and hearty crust. Regardless, the recipe worked and I am curious to know if you find it as delicious as I did. I believe that the filling could be used as a stand alone for dipping fruit, pound cake, etc. The recipe is typed below for easy reference. 
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)
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