1cup Sugar
1/4 cup Corn starch
1ts salt
3 cups Milk
1 1/2 ts Vanilla
3 Tbs Butter melted
4 eggs
1/4 Sugar
1 cup Crushed pineapple drained
1 Baked 9" deep pie shell
Mix sugar, corn starch and salt in medium sauce pan. Add milk slowly while wishing. Cook over medium heat stirring often until thickened and bubbly, then cook 2 more minutes. Remove from heat and separate yokes from whites of eggs and save whites for meringue. Lightly beat yokes and add about a cup of the hot custard to egg yokes and combine then add egg yokes back into custard and return to heat. Bring to a boil and cook for another 2-3 minutes at a slow boil. Remove from heat and add vanilla and butter and return to heat until the custard and butter/ vanilla are well mixed. Remove from heat and stir in pineapple and pour into pie shell. Make meringue with egg whites and 1/4 cup sugar and top pie making sure to seal meringue to the pie crust. Bake in 400 degree preheated oven 10-12 minutes until meringue is golden brown. Let cool then refrigerate for a few hours or overnight to set and cover before refrigerating.
