1 c. crushed pineapple
1 c. juice (or water to make full cup)
1/4 tsp. salt
3 egg whites
1/2 pt. whipping cream or lg. carton Cool Whip
2 baked pie shells
1 c. sugar
6 tbsp. cornstarch
2 tbsp. sugar

Combine pineapple, juice, and 1 cup sugar. Bring to full boil. Mix cornstarch with enough cold water to dissolve and add to boiling mixture. Cook until thickened, stirring constantly. Set aside to cool. Beat 3 egg whites with salt until creamy. Add 2 tablespoons sugar and fold into pineapple mixture. Pour into pie shells, topped with whipped cream. Makes 2 (8-9 inch) pies.