1 lg. (30 oz.) can crushed pineapple
3 c. sugar
8 egg yolks
1 qt. milk
1 qt. water
1 baked pie shell
Cornstarch to thicken

Mix egg yolks and sugar together; add pineapple, milk, and water. Heat to almost boiling point. Add cornstarch (about cup or so) slowly and stir well. Cook until thick. Add 1 teaspoon vanilla. Pour into baked pie shell. Makes 3 (10 inch) pies. Top with No Weep Meringue.

NO WEEP MERINGUE:

1 tbsp. cornstarch
1/2 c. water
Pinch of salt
2 tbsp. sugar
3 egg whites
6 tbsp. sugar

Put cornstarch, 2 tablespoons sugar, and a half cup of water in a small pan. Stir well; cook until clear. Remove from heat. In a separate bowl, put egg whites and salt. Beat until foamy. When peak forms, begin to pour in the cornstarch mixture until creamy. Add 6 tablespoons sugar, one at a time. Beat until creamy. Pile on pie; seal edges. Bake at 325 degrees until golden brown.