This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Springtime Pineapple Pie

1 can (13 1/2-oz.) pineapple tidbits
3 eggs
1/4 cup water
1 env. unflavored gelatin
1/3 cup sugar
1/4 tsp. salt
1 cup sour cream
1/2 tsp. cream of tartar

Drain pineapple, reserving sirup. Separate eggs; beat yolks with pineapple sirup and water. Combine with gelatin mixed with 2 tablespoons sugar and salt.

Cook over medium heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Cool. Stir in sour cream. Chill, stirring occasionally until mixture mounds slightly when dropped from spoon.

Beat egg whites with cream of tartar until stiff. Beat in remaining sugar. Fold in gelatin mixture and drained pineapple tidbits. Turn into cooled crust; re-refrigerate several hours. Garnish as desired with whipped cream and additional pineapple tidbits.

MACAROON CRUST: Mix 1 1/3 cups finely crushed almond macroon crumbs with 1/4 cup soft butter. Press on bottom and sides of 9-inch pie plate. Bake in pre-heated 350-degree oven 8 to 10 minutes. Cool before filling.