FILLING:

1 med. can crushed pineapple
2 c. sugar
8 tbsp. cornstarch
3 egg yolks, save whites
1 tsp. salt
2 c. water

PIE CRUST:

1 c. Crisco
1 tsp. salt
2 1/4 c. flour
6 tbsp. water

Bake unfilled pie crust at 425 degrees for 10-15 minutes. Cool; set aside. (Be sure to prick before baking.) Mix sugar, salt, pineapple, water, and egg yolks together. Add cornstarch and cook until thick.

Remove from stove. Add 3 stiffly beaten egg whites while first mixture is still hot. Cool; put in baked pie shells and top with 1 pint whipped cream. Do not use Cool Whip or Dream Whip. Use only whipping cream. Do NOT add sugar.