3 eggs, separated
1 c. sugar
1/4 c. plus 1 tbsp. flour
2 (8 oz.) cans crushed pineapple
1 tsp. lemon juice
1/8 tsp. salt
1 tbsp. butter (butter)
1 unbaked pie shell
1 tbsp. water
1/4 tsp. cream of tartar
1/4 c. plus 2 tbsp. sugar
3/4 tsp. vanilla

Beat egg yolks. Combine yolks, 1 cup flour, pineapple, lemon juice and salt in top of double boiler. Cook until thickened. Remove from heat. Add butter. Pour into baked pie shell when slightly cooled.

Beat egg whites, water, cream of tartar. Gradually add sugar until stiff. Add vanilla. Bake at 400 degrees until slightly brown.