3/4 c. sugar
1/4 c. cornstarch
Dash salt
1 (20 oz.) crushed pineapple, juice and all
2 tbsp. lemon juice
2 tbsp. butter
2 egg yolks, slightly beaten
1 c. whipping cream, whipped OR 2 c. Cool Whip

In saucepan combine cornstarch, sugar and salt. Stir in undrained pineapple, lemon juice and butter. Cook over medium heat, stirring constantly until thickened.

Gradually add a little of the hot pineapple mixture to egg yolks. Combine with hot pineapple mixture in a saucepan. Cook 1-2 minutes more. Chill until cold. Fold pineapple into Cool Whip. Pour into shell. Chill 2-3 hours before serving.

MERINGUE CRUST (SHELL) :

2 egg whites
Dash salt
1/2 c. granulated sugar
1/4 tsp. cream of tartar
1/2 tsp. vanilla

Combine egg whites and cream of tartar, salt and vanilla. Beat until foamy. Gradually add sugar, 1 tablespoon at a time - beating constantly until very stiff and glossy. Spread on bottom and sides of buttered pan. Bake in preheated oven for 1 hour (275 degrees). Let cool away from drafts before filling.