Rich pie shell
1 (1 lb. 4 oz.) can crushed pineapple in juice
1 c. pineapple juice and water
2/3 c. granulated sugar, divided
1 env. unflavored gelatin
1/4 tsp. salt
4 lg. eggs, separated
2 tbsp. lemon juice
1/2 tsp. grated lemon peel

1. Prepare, bake and cool rich pie shell.

2. Drain and save juice from pineapple, pressing out excess juice with back of spoon. Measure and add water if needed to measure 1 cup. Mix 1/3 cup sugar with gelatin and salt in small saucepan. Beat egg yolks with 1 cup pineapple liquid. Stir into gelatin-sugar mixture. Cook over very low heat, stirring constantly, about 10 minutes, until mixture coats a spoon. Remove from heat. Stir in drained pineapple, lemon rinds and pour into pie shell.

Meringue: In small bowl beat egg whites until foamy. Gradually add 1/3 cup of granulated sugar. Beat until stiff but not dry. Spread onto pie. Bake 10-15 minutes. Chill before serving.