1 pastry shell, baked
1 c. crushed pineapple
1 c. sugar
1 c. water
1/8 tsp. salt
2-1/2 tbsp. cornstarch
3 egg whites
1 c. whipped cream
1/2 c. toasted almonds

Mix pineapple, sugar, water and salt in saucepan over medium heat and bring to a boil. Add cornstarch and cook until thickened. Remove from heat and cool to room temperature. Beat egg whites until stiff and fold into cooled mixture; pour into pie shell. Beat whipped cream until soft peaks are formed, adding sugar to taste. Spread on top of pie and sprinkle with toasted almonds.