Pineapple Chiffon Pie - cooking recipe

Ingredients

1 (No. 2) can crushed pineapple
1/2 c. sugar
1/2 tsp. salt
4 Tbsp. cornstarch
1/4 c. cold water
chiffon mix
3 egg whites
1/4 c. sugar
1/4 c. sugar again
1 Tbsp. lemon juice
baked pie crust
1 container Cool Whip

Preparation

Combine pineapple, 1/2 cup sugar and salt.
Bring to boiling point.
Add cornstarch that has been dissolved in water.
Cook until thick and clear; remove from fire.
Combine egg whites and first 1/4 cup of sugar.
Beat until dry and stiff.
Gradually add the other 1/4 cup of sugar and beat until sugar is dissolved.
Fold pineapple mixture, that is still warm, into egg mixture.
Add lemon juice.