1 3/4 c. milk
3 eggs
1 tsp. vanilla
1 (8 oz.) can crushed pineapple
1 c. sugar
3 tbsp. flour
2 tbsp. butter

Heat milk; add sugar, pinch of salt and flour. Cook until slightly thickened. Add well beaten egg yolks, butter and vanilla. Return to heat. Add pineapple Cook until thickened. Pour into 9 inch baked pie shell. Heat oven to 400 degrees.

MERINGUE FOR PIE:

3 egg whites
1/4 - 1/2 tsp. cream of tartar
6 tbsp. sugar
1/2 tsp. vanilla

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent sharing or weeping. Bake about 10 minutes or until delicate brown. Cool away from draft.