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Combine sugar, flour and salt in saucepan, add pineapple, sour cream and lemon juice. Cook, stirring, till mixture boils and thickens (2 minutes). Stir small amount of hot mixture into egg yolks, return to hot mixture, cook, stirring for 2 minutes. Spoon into cooled pie shell.
Prepare meringue with egg whites and castor sugar. Spread meringue over pie, spreading to crust. Sprinkle meringue with shredded coconut before baking.
Bake in moderate oven 180°C for 15 minutes.
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