1 pie crust (store-bought or homemade)

1 can (20 oz) crushed pineapple, drained

1 cup granulated sugar

2 tablespoons cornstarch

3 large eggs

½ cup sour cream

½ cup melted butter

1 teaspoon vanilla extract

½ teaspoon salt

½ teaspoon nutmeg (optional)

Preheat the oven to 350°F (175°C).
Place the pie crust in a 9-inch pie dish and crimp the edges to form a decorative border.
In a medium saucepan, combine the drained pineapple and granulated sugar.
Stir in the cornstarch, mixing well to avoid lumps. Cook the mixture over medium heat, stirring constantly, until it thickens (about 5-7 minutes).
In a separate bowl, whisk the eggs, sour cream, melted butter, vanilla extract, salt, and nutmeg (if using) until smooth.
Gradually add the egg mixture to the pineapple mixture, whisking continuously to combine.
Pour the filling into the prepared pie crust.
Bake the pie for 40-45 minutes, or until the center is set and the top is lightly golden.
Allow the pie to cool completely before slicing and serving.

For a tropical twist: Add shredded coconut to the filling.

For a spicier version: Use cinnamon or allspice along with nutmeg.

For a crispy finish: Top with crushed graham crackers or meringue.

Lighter option: Swap sour cream for Greek yogurt for extra protein and a tangier flavor.