3 cups fresh pineapple
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoons salt
3 egg yolks
2 tablespoons butter
1 tablespoons lemon juice
1 baked 9 inch pie shell
Meringue:
Dash of salt
3 egg whites
6 tablespoons sugar
Heat pineapple in saucepan. Mix sugar thoroughly with cornstarch and salt; add all at once to hot pineapple and cook, stirring briskly, until thick and clear. Beat egg yolks in bowl; stir in a little of the hot mixture, then return all to saucepan and cook, stirring 1 minute. Remove from heat; stir in butter and lemon juice. Pour into baked pie shell. Spread roughly with this meringue: Add dash of salt to 3 egg whites; beat stiff, then beat in, gradually, 6 tablespoons sugar. Bake about 8 minutes at 400F. Serve cold.
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