Pineapple Meringue Pie Recipe

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

1. Combine cornstarch, 1/2 c. sugar, salt and pineapple (undrained) in saucepan.
2. Cook over low heat, stirring constantly, till clear and thickened.
3. Beat egg yolks, add in a little warm mix to yolks, then return to pan with Tbsp.
4. lemon juice.
5. Cook 1 minute.
6. Cold thoroughly.
7. Pour into pie shell.
8. Beat egg whites till stiff but not dry.
9. Add in remaining 1/2 c. sugar slowly while beating till meringue stands in stiff peaks Swirl into pie - being sure to cover entire surface to edges of pastry rim.
10. Bake at 425 degrees for 4 min.
11. NOTE: If you use prepared frzn crusts (in foil pans) this mix will fill 2 pans.

cornstarch, sugar, salt, pineapple, eggs, lemon juice, shell

Taken from cookeatshare.com/recipes/pineapple-meringue-pie-31118 (may not work)