Angel Pie - cooking recipe

Ingredients

1 c. crushed pineapple (solid not juice)
1 c. water
1 c. sugar
1/8 tsp. salt
3 egg whites
3 Tbsp. cornstarch
1 baked pie crust

Preparation

Mix all ingredients, except cornstarch, in double boiler.
At boiling point, add cornstarch dissolved in a little cold water. Cool until glossy; set aside to cool.
After cooled, fold in 3 stiffly beaten egg whites, slightly sweetened.
Spoon into baked crust.
Cover with sweetened whipped cream.
Add drop of vanilla to the whipped cream.
Keep cool in refrigerator.
Makes 2 (8-inch) pies.