2 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1/4 c. sugar

1/2 c. corn starch 1/4 tsp. salt 3 c. milk 1 (13 1/2 oz.) can crushed pineapple, undrained (1 2/3 c.) 4 slightly beaten egg yolks 2 tbsp. butter 1 tsp. vanilla

1/4 tsp. cream of tartar 1/2 tsp. vanilla 1/2 c. sugar

Combine graham cracker crumbs, butter, and 1/4 cup sugar. Press into bottom and sides of 13 x 9 x 3 inch baking pan. In medium saucepan, combine 1/2 cup sugar, cornstarch, and salt. Gradually stir in milk. Add pineapple and egg yolks; mix well. Cook and stir over medium heat until mixture thickens and boils, cook 1 minute. Turn into crumb lined pans. Beat egg whites, cream of tartar and vanilla until soft mounds form. Gradually add 1/2 cup sugar, beating to stiff peaks. Spread over filling, sealing to edges of crumb crust. Bake at 350 degrees for 10-12 minutes or until meringue is brown.