PINEAPPLE MERINGUE PIE
¼ cup cornstarch
¾ cup sugar
½ teaspoon salt
3 eggs, separated
1 No. 2 can unsweetened pineapple juice
1 tablespoon butter
1 8-inch baked pie shell
6 tablespoons sugar
dash of salt
Mix together cornstarch, ¾ cup sugar and ½ teaspoon salt in a saucepan. Add egg yolks and blend thoroughly. Gradually stir in pineapple juice. Cook over low heat, stirring constantly, until mixture thickens. Add butter. Cool. Turn into pastry shell. Top with a meringue prepared by beating egg whites with 6 tablespoons of sugar and salt. Bake in a moderately hot oven (400°F.) 6 minutes or until meringue browns. Makes One 8-inch Pie