Crust:

24 graham crackers, finely rolled (2 cups crumbs)
1/2 cup butter, softened
2 tablespoons sugar

Thoroughly blend together graham cracker crumbs, butter and sugar. Press 2/3 crumb mixture in an even layer on bottom and sides of well-buttered spring-form cake pan.

Filling:

3 cups milk
4 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon salt
3 eggs, separated
1 teaspoon vanilla
1 cup crushed pineapple, well drained
6 tablespoons sugar

Heat milk in top of double boiler over boiling water. Thoroughly mix cornstarch, sugar and salt. Add to hot milk; cook, stirring frequently, until thickened (about 15 minutes). Slightly beat egg yolks; stir a little cornstarch mixture slowly into egg yolks.

Pour back into custard in double boiler; cook, stirring frequently, 5 minutes longer. Cool. Add vanilla and pour into crumb-lined spring-form pan. Spread drained pineapple on top of filling. Beat egg whites stiff, but not dry; gradually add remaining 6 tablespoons sugar, beating until stiff peaks are formed. Spread meringue on pineapple; sprinkle decoratively with remaining crumbs.

Bake in hot oven (425°F) for 6 minutes. Chill overnight before removing from pan.

VARIATION: Substitute two sliced bananas for the crushed pineapple.

Submitted by: CM