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Pineapple Meringue Pie

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1 baked 9-inch pie shell
1/2 cup sugar
1/4 teaspoon salt
3 tablespoons cornstarch
2 cups canned crushed pineapple
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1 tablespoon butter


Combine sugar, salt and cornstarch and blend thoroughly. Add to pineapple and cook and stir until thickened.

Then continue to cook over moderate heat for 2 minutes. Remove from the heat and add the lemon juice and rind and butter.

Cool, then pour into the cooled baked pie shell. Top with a meringue made with 3 egg whites, 1/8 teaspoon each salt and cream of tartar and 6 tablespoons of sugar.

Pile on pie and bake in a 375 degree oven about 12 to 15 minutes, or until lightly browned.

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