1 baked pie shell
2 tbsp. cornstarch
3/4 c. granulated sugar
1/2 tsp. salt
1 (No. 2) can crushed pineapple
2 eggs, separated
1 tbsp. lemon juice

Combine cornstarch, 1/4 cup of the sugar and salt in saucepan.

Add pineapple and cook, stirring until clear and thickened.

Beat the egg yolks with 1/4 cup of the sugar and add to above mixture and cook 1 minute. Cool.

Add the lemon juice and pour into baked pie shell.

Top with meringue made by beating 2 egg whites until quite stiff, and adding 4 tablespoons sugar while continuing to beat until stiff.

Bake in slow oven for 30 minutes at 300 degrees. Cool Whip may be used instead of meringue.