Pineapple Meringue Pie

• 1 c. sugar
• 4 Tbsp. cornstarch
• 3 Tbsp. flour
• 1/4 c. cold water
• 1 c. boiling water
• 3 egg yolks, beaten
• 2 Tbsp. butter or oleo
• 1/2 c. pineapple juice
• 1 c. cubed pineapple
• 1/2 tsp. salt
• 1 baked and cooled pie shell

1. Mix sugar, cornstarch and flour in the top of a double boiler. Add cold water slowly.
2. Stir until well blended.
3. Add boiling water slowly, stirring constantly.
4. Cook over hot water until thick and clear, about 15 minutes.
5. Stir in well beaten egg yolks and butter.
6. Reheat about 2 minutes or until eggs thicken.
7. Remove from heat; add pineapple juice, pineapple and salt.
8. Fill pastry shell with cooled filling.
9. Cover with meringue.
10. Bake in slow oven.

sugar, cornstarch, flour, cold water, boiling water, egg yolks, butter, pineapple juice, pineapple, salt, cooled pie shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=890566 (may not work)