2 egg yolks
2 c. milk
4 tbsp. Minute tapioca
4 tbsp. sugar
1/4 tsp. salt
1 tsp. vanilla
3/4 c. crushed pineapple
2 tbsp. brown sugar
2 egg whites
4 tbsp. white sugar

Mix egg yolks with small amount of milk in saucepan. Add tapioca, sugar, salt and remaining milk. Bring mixture quickly to a full boil over direct heat, stirring constantly. Remove from fire and add vanilla. Turn into greased baking dish. Cover with crushed pineapple. Sprinkle with brown sugar. Beat egg whites until foamy. Add sugar, 2 tablespoons at a time. Beat whites until they stand in peaks. Pile on pudding and bake at 350 degrees for 15 minutes or until brown.