1 cup sugar
¼ cup cornstarch
⅛ teaspoon salt
1½ cups hot pineapple juice
3 stiffly beaten egg whites
1 teaspoon vanilla or pineapple flavoring
¼ cup lemon juice
Mix sugar, cornstarch and salt well. Add pineapple juice gradually and
cook in top of double boiler, stirring constantly, until thick and
smooth. Add beaten egg whites to hot mixture a little at a time, beating
constantly with a rotary beater. Add flavoring and lemon juice. Cool
filling and pour into baked, chilled pastry shell. Top with flavored
whipped cream for serving.