1/2 lb. butter
2 heaping tbsp. sugar
1 1/4 c. flour
#2 can crushed pineapple
1 1/4 c. sugar
1 tbsp. cornstarch
4 egg whites
Chopped nuts (opt.)
Cool Whip (opt.)

Cream butter, 2 tablespoons sugar and flour together. Spread in a 9 x 13 inch pan and bake for 25 minutes in a 325 degree oven. Combine pineapple with juice with 1 1/4 cup sugar; bring to a slow boil. Add cornstarch and cook 3 minutes, stirring occasionally. Cool, then fold in stiffly beaten egg whites. Pour on top of crust and bake 20 minutes at 325 degrees.

I added chopped nuts after it came out of the oven and served with a dab of whipped topping. Decorate any way you want.