1 baked 9″ pie shell

1 1/2 cups sugar

1/3 cup cornstarch

1 2/3 cup canned pineapple juice

5 eggs – seperated

2 Tbsp. butter

1/2 tsp. salt

1/2 tsp. cream of tartar

Prepare pastry shell from favorite recipe or mix.

Blend 1/4 cup sugar, cornstarch, and pineapple juice together. Cook, stirring until mixture begins to thicken. Continue cooking over low heat about 1o minutes stirring often until filling becomes very thick and clear. Blend a little of hot mixture into well beaten yolks. Return mixture to pan, blend and cook 2 to 3 minutes longer. Remove from heat, beat in butter and cool. Beat egg whites with salt and cream of tartar to form soft peaks. Gradually beat in remaining sugar until stiff peaks form. Gently  fold almost half of the meringue into cooled pineapple custard. Turn into baked pastry shell. Swirl remaining meringue over top. Bake at 350* for 15 minutes or until lightly  browned. Cool thoroughly before cutting.

Yield 6 servings.