1 (9 inch) pie shell
2 (7 ounce) cans crushed pineapple
1 cup white sugar
3 egg whites
2/3 cup yellow hot water (110 degrees F/45 degrees C)
3/4 cup plain yogurt
1/3 cup sour cream
Combine crushed pineapple and sugar in a medium saucepan; continue to stir together until sugar melts and mixture boils. Stir in egg whites and hot water. Lower heat and slowly whisk in yogurt and sour cream. Simmer for about 10 minutes, or until warm.