Line 9" pie pan with pastry, fluting edge. Prebake in hot oven (425°F.)5 minutes. Remove from oven.
Drain pineapple well; sprinkle with flour.
Cream butter with sugars, vanilla and salt until fluffy. Beat in eggs, one at a time, until mixture is smooth. Stir in sour cream and pineapple. Filling may separate slightly, but it becomes smooth during baking.
Turn into pie shell, mounding in center. Brown in slow oven (325°F.) 50 to 60 minutes. Remove from oven and cool thoroughly.
When ready to serve, garnish pie with rim of whipped cream.