• In a heavy saucepan, combine the ½ cup sugar, flour, undrained pineapple and sour cream. Turn on the heat and cook and stir over medium heat until bubbly and hot.
• Meanwhile, whisk the egg yolks together in a separate bowl. Reserve the whites for meringue or another use.
• Whisk about half of the sour cream mixture into the egg yolks, then whisk egg yolk mixture into the saucepan still set over medium. Cook and stir until you hit a gentle boil, then continue cooking and stirring until mixture is thick and creamy. Its should be about the consistency of pastry cream, but will seem thinner than pudding. As it cools and sets it will thicken.
• Transfer hot filling to a baked 9-inch pie crust and immediately cover with meringue (if using). Alternatively, cover with a sheet of waxed paper, let cool, then chill overnight. The next day, cover the whole pie with whipped cream. Garnish with caramel ice cream topping before serving.

Meringue Version

• If making it as a meringue pie, beat the egg whites until soft peaks start to form and gradually add sugar, cream of tartar and vanilla. Spread over the pie filling while warm.
• Set the meringue covered pie on a cookie sheet and bake at 350 F. for 15 minutes or until meringue is lightly browned. Let cool at room temperature for an hour, then chill for 6 hours or until ready to cut.

Whipped Cream Version

• Whip the cream, gradually adding sugar, until stiff peaks form. You can flavor with a little vanilla if you like. Spread over the chilled pie.