PINEAPPLE FILLING:

1 (No. 2) can crushed pineapple & syrup
1/2 c. granulated sugar
1/2 tsp. salt
4 tbsp. cornstarch
1/4 c. cold water

CHIFFON MIX:

3 egg whites
1/4 c. granulated sugar
1/4 c. sugar
1 tbsp. lemon juice

Combine the pineapple, sugar and salt. Heat over direct heat to the boiling point. Add the cornstarch that has been dissolved in the cold water. Cook until thick and clear. Remove for fire. Combine the egg whites and first quarter cup of sugar. Beat until very dry and stiff. Then gradually add the other quarter of a cup of sugar and continue beating until the last sugar has been thoroughly dissolved.

Fold the pineapple mixture, that is still warm, gently into the egg white mixture and add the lemon juice. Fill baked pie shell. (It is not necessary to refrigerator this chiffon pie.) The egg white mixture will become thoroughly cooked from the heat of the pineapple filling when they are combined. When the filling is set and cold, a whipped cream topping may be added if desired. This recipe will generously fill a 9" pie shell.