CRUST:

1/4 lb. graham cracker crumbs
1/4 lb. butter
2 tbsp. brown sugar

FILLING:

1 lg. can crushed pineapple with juice
Juice of 1 lemon
3 tbsp. cornstarch moistened with 1/4 c. water
2 egg yolks, slightly beaten
1/2 c. sugar

MERINGUE:

2 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar
Dash of salt

CRUST: Melt butter and pour over graham cracker crumbs and brown sugar. Mix well. Form a crust in a 9 inch pie plate. Bake at 350 degrees for approximately 8 minutes. Remove from oven and cool completely.

FILLING: Mix all ingredients. Cook over medium heat until mixture thickens. Remove from heat. Cool 10 minutes stirring occasionally. Pour into prepared shell.

MERINGUE: Beat until smooth and it holds its shape. Cover pie with meringue and bake at 400 degrees approximately 10 minutes until meringue is lightly brown.