1 cup sugar
1/3 cup cornstarch
1/4 tsp. salt
1 cup unsweetened pineapple juice
1/2 cup orange juice
1 Tbsp. lemon juice
5 egg yolks, beaten
1 Tbsp. butter
1 tsp. vanilla
2 egg whites, beaten until stiff
9-inch pie shell
3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
6 Tbsp. sugar
In a pan combine sugar, cornstarch and salt.
Blend in fruit juices. Bring to boil over medium
heat, stirring constantly. Cook and stir 2 minutes.
Remove from heat.
Stir small amount hot mixture into egg yolks; return
to hot mixture. Bring to boiling and cook 1 minute,
stirring constantly. Remove from heat. Add butter
and vanilla. Cool till just slightly warm.
Fold in beaten egg whites. Pour into cooled shell.
To make meringue, beat egg whites, cream of
tartar and vanilla until soft peaks form. Gradually
add sugar, till stiff peaks form and sugar is
Spread meringue over filling, sealing to edges of
Bake at 350 for 12 to 15 minutes or until meringue
is golden brown.