Ingredients

The following ingredients have 8 Servings
  • 1 cup crushed pineapple (undrained)
  • 1 cup cold water
  • 1/2 cup white sugar
  • 1/8 teaspoon salt
  • 3 tablespoons cornstarch
  • 2 large eggs (separated)
  • 1 baked pie crust (or graham cracker crust)
  • Cool Whip (8 ounces)

Instruction

  • In a medium saucepan over medium heat, cook the pineapple, water, sugar, salt, cornstarch and egg yolks, stirring constantly. 
  • Once the mixture starts to boil, reduce the heat slightly and let the mixture cook until it has thickened. It should be about the texture of a very soft pudding.
  • In a small bowl, beat the egg whites until they are frothy and thick.
  • Add the egg whites to the pineapple mixture while it is hot. Fold it in to mix.
  • Pour the pie filling into the baked pie shell.
  • Refrigerate the pie for at least 4 hours.
  • Before serving, top the pie with Cool Whip.
  • Slice and serve cold.