6 tbsp. cornstarch
1 c. sugar, divided
1/2 tsp. salt
2 (20 oz.) cans crushed pineapple
4 eggs, separated
2 tbsp. lemon juice
1 (10 inch) baked pie shell

Combine cornstarch, 1/2 cup sugar, salt and pineapple (undrained) in saucepan. Cook over low heat, stirring constantly, until clear and thickened. Beat egg yolks, add a little hot mixture to yolks, then return to pan with tablespoon lemon juice. Cook 1 minute. Cool thoroughly. Pour into pie shell.

Beat egg whites until stiff but not dry. Add remaining 1/2 cup sugar slowly while beating until meringue stands in stiff peaks Swirl into pie - being sure to cover entire surface to edges of pastry rim. Bake at 425 degrees for 4 minutes. NOTE: If you use prepared frozen crusts (in foil pans) this mixture will fill 2 pans.