Pineapple Custard Pie

Place the pineapple and 1 cup sugar in the top of a double boiler and mix through.

Place the top of the double boiler over rapidly boiling water and cook, stirring constantly.

When the mixture has thickened, remove from heat and add the butter; mix, then allow to cool for 5 minutes.

Pour the pineapple mixture into the baked pie crust and spread evenly with a rubber spoon.

Then beat the egg whites until they stand in peaks.

Gradually add the additional 1/4 cup of sugar and beat again until all is mixed. Spread the meringue over the top of the pineapple filling, making sure you bring it out to the edges, completely sealing and covering the pineapple custard.

Place in 325° oven for 15 to 20 minutes or until the meringue has turned a golden brown.

Allow to cool before cutting.

Serves 6.