3 tb Cornstarch
2 c Pineapple juice
1 c Sugar
1/8 ts Salt
2 c Crushed pineapple
4 Egg whites
1 Baked 9-inch pie shell — *
* Note: The recipe for “Fruit Pies – Crust” is included in this
database. Mix the cornstarch with a little pineapple juice until
smooth. Combine in a saucepan with the rest of the juice, 1/2 cup of
the sugar and the salt. Cook over low heat, stirri and cool. Beat the
egg whites until stiff but not dry; then beat in remaining sugar.
Fold into the pineapple mixture and fill the pie shell. Chill. Serves
6 to 8.