---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pineapple Meringue Pie
  Categories: Pies
       Yield: 1 servings
  
            Baked piecrust; 9 inch
     1/3 c  Cornstarch
     1/2 c  Sugar
            Salt
            Warm water
            Grated peel of 1 lemon
       1 tb Lemon juice
       4    Eggs; separated
       1 tb Butter
       8 oz Crushed pineapple; reserve
            -liquid
            Egg white meringue topping:
       4    Egg whites
     1/4 ts Salt
     1/2 c  Sugar
  
   Recipe by: From Good Housekeeping
   Prepare pie crust.  Into 2 quart saucepan, measure
   cornstarch, 1 cup sugar and 1/8 teaspoon salt. Stir
   together. Mix reserved pineapple liquid with warm water to
   make 1 1/2 cups. Stir into saucepan, add lemon peel and
   lemon juice. cook over medium heat, stirring until mixture
   boils. Remove from heat.
   In small bowl with wire whisk or spoon, beat egg yolks,
   then stir in small amount of hot liquid. Slowly pour egg
   mixture into sauce, stirring rapidly to prevent
   lumping.Return to heat, cook stirring until thickened. (do
   not boil) . Add butter to thickened mixture and stir until
   melted and thoroughly blended. Fold in drained pineapple.
   Blend well. Pour mixture into pie crust. Preheat oven to
       400    deg F.
   Make Meringue Topping with egg whites. Spread Meringue over
   filling, touching pie crust. Bake 10 minutes or until
   golden.
   Egg White Meringue Topping:
   Have egg whites at room temperature. Be sure bowl and
   beaters are clean,dry and chilled. In small bowl with mixer
   at high speed, beat egg whites and salt until soft peaks
   form. At high speed, sprinkle in sugar, 2 tablespoon at a
   time, beating after each addition until sugar is dissolved.
   Rub a bit of meringue between fingers. If it does not feel
   grainy, sugar is dissolved. Whites should stand in stiff,
   glossy peaks.
   With back of spoon, spread meringue over filling. Seal to
   pie crust all around edge.  Swirl up points to make
   attractive top. Bake 10 minutes or until golden . Cool away
   from drafts. JM.
   Note: For holidays I sometime add a drop or two of food
   colouring to meringue Such as green for St Patrick’s. Red
   for Christmas. etc.
  
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