1 9" baked pie crust

FILLING:

1 tbsp. unflavored gelatin
1/4 c. pineapple juice taken from juice of cooked pineapple
4 eggs, separated
1/4 c. sugar
1 1/2 c. cooked fresh pineapple
4 tsp. lemon juice

MERINGUE:

1/8 tsp. cream of tartar
1/3 c. sugar
1/4 tsp. salt
4 egg whites
Whipped cream

Peel pineapple, remove core and chop. Cook; bring to boil and simmer for 5 minutes. This can be done ahead of time. Remove 1/4 cup juice and soak gelatin. Beat until light 4 egg yolks, gradually adding sugar. Stir in pineapple and lemon juice. Cook and stir until thickened. Stir in gelatin and cook until dissolved. Cool until almost set.

For fast setting, set pan in container with ice cubes. Mix occasionally. Check frequently, will set pretty fast.

Whip until stiff 4 egg whites, sugar, salt and cream of tartar. Fold egg white meringue gently into pineapple mixture. Fill pie shell. Top with whipped cream and chill. Can be garnished with chopped macadamia nuts or candied cherries or both.