7 eggs, separated
1/8 tsp. salt
3/4 c. flour
1 1/2 c. sugar
1 lg. can pineapple juice

In large saucepan, heat all pineapple juice, except for 1/2 cup. In large mixer bowl, beat egg yolks, flour, salt, sugar, and 1/2 cup of pineapple juice. Beat long enough to have mixture lump free. Add egg yolk mixture to heated pineapple juice, stirring constantly. Cook over medium heat for about 6 minutes. Remove from heat and let cool. Pour into baked pastry shells. Add meringue and bake in 350 degree oven for 10 minutes or until meringue browns.