1 1/2 (16 oz.) cans crushed pineapple
1 1/4 c. sugar
3 egg yolks (reserve egg whites)
3 tbsp. cornstarch
1 baked deep dish pie shell

MERINGUE:

3 egg whites, beaten until stiff
1/4 tsp. cream of tartar
1/4 c. sugar

Mix sugar and cornstarch together, then stir into crushed pineapple. Microwave for 5 minutes on high. Stir occasionally. Cook until mixture thickens. Then mix egg yolks in cup. Add 3 tablespoons of hot pineapple mixture. Stir, then add to hot pineapple. Pour into baked pie shell.

Make meringue. Beat egg whites and cream of tartar until stiff. Add sugar. Scoop onto hot pineapple pie, smooth out and bake 5-8 minutes at 400 degrees until meringue is very light brown. Remove from oven and cool. Refrigerate.