Angel Pie - cooking recipe

Ingredients

3/4 c. pineapple juice
5 Tbsp. cornstarch
1 c. sugar
2 egg whites
1 tsp. vanilla
2/3 c. boiling water

Preparation

Combine sugar and cornstarch in top of double boiler.
Add boiling water and mix well.
Cook in double boiler until thick. Remove from fire and cool.
Fold in stiffly beaten egg and vanilla.
Put in pie shell which has been baked and cooled.
Chill at least 2 hours or overnight.
Top with whipped cream or Cool Whip when ready to serve.