MERINGUE CRUST:

5 lg. whites of eggs (save yolks for filling)
1/2 c. sugar plus 2 tbsp. more
Mix in 1 tsp. cornstarch
1 tsp. white vinegar
1/2 tsp. vanilla

Beat egg white until it forms peaks. Then add sugar mix with cornstarch. Beat in 2 tablespoons at a time. Beat well after each addition. After all beaten in, add vinegar, beat in. Then add vanilla, beat in.

Butter 10 inch pie plate even the rim. Spoon in Meringue. Spread on bottom and up the side. Leaving a well in the center, for filling later.

PINEAPPLE FILLING:

Put 5 egg yolks in saucepan. Mix 1/2 cup sugar with 2 tablespoons cornstarch. Add to yolks. Beat until creamy. Then stir in 1 (16 oz.) can of Dole unsweetened crushed pineapple. The large can.

Cook stirring all the time until thickened. Take off heat and add 1 tablespoons butter and 1 tablespoons lemon juice. Cool in refrigerator. Cover juice with saran. Add when ready. Beat 1/2 cup heavy cream and fold into filling.

LEMON FILLING:

Put 5 egg yolks in saucepan. Mix 3/4 cup sugar with 1 heaping tablespoons cornstarch and 1 tablespoons flour. Add to yolks. Beat until creamy. Add 3/4 cup lemon juice and 3/4 cup cold water. Stir until thick. Take off heat. Add 1 tablespoons butter. Cool. Then fold in 1/2 cup whipped cream. Fill shell. Beat 1/2 pint heavy cream spread on top. Refrigerate to keep cold. Use medium bowl to beat egg whites.

Fill shell. If making 2 pies. Start one at 10 o'clock. Light oven to 450 degrees. Preheat. Then put pie on middle shelf. Turn off gas. Let stay in oven for 3 hours. Make second pie after the first comes out.