1 cup cold water
1/2 cup white sugar
1/8 teaspoon salt
3 tablespoons cornstarch
2 large eggs separated
1 baked pie crust or graham cracker crust
Cool Whip 8 ounces
In a medium saucepan over medium heat, cook the pineapple, water, sugar, salt, cornstarch and egg yolks, stirring constantly. Once the mixture starts to boil, reduce the heat slightly and let the mixture cook until it has thickened. It should be about the texture of a very soft pudding. In a small bowl, beat the egg whites until they are frothy and thick. Add the egg whites to the pineapple mixture while it is hot. Fold it in to mix. Pour the pie filling into the baked pie shell. Refrigerate the pie for at least 4 hours. Before serving, top the pie with Cool Whip. Slice and serve cold.