A wonderful dessert that makes a great change from the familiar lemon meringue pie.
In a heavy saucepan or the top of a double boiler, combine the cornstarch, ½ teaspoon salt, and ½ cup sugar. Stir in the egg yolks over low heat and continue cooking until the mixture is thick and smooth. In a separate saucepan, heat the pineapple to simmering. Add to the cornstarch mixture and stir thoroughly. Set aside.
To make the meringue, combine the egg whites, cream of tartar, and ¼ teaspoon salt and beat until frothy. Gradually add the sugar, beating until glossy peaks form when you lift the beater.
Preheat the oven to 325 degrees F. Pour the filling into the pie shell. Pile on the meringue, spreading to touch the edge of the crust. Bake for 15 minutes, or until lightly browned. Cool on a rack for 1 hour. Then chill for at least 4 hours before serving. This is best served the day it is made.
If you prefer not to make a meringue with raw egg whites, substitute whipped cream for the egg white topping. Pour the filling into the pie shell and chill for at least 1 hour before serving. Pipe sweetened whipped cream onto the pie just before serving.