Directions (continued)

• or until lightly browned. Cool on a wire rack.
• In a small saucepan, combine the sugar, cornstarch and salt. Stir in
• milk until smooth. Cook and stir over medium-high heat until
• thickened and bubbly. Reduce heat to low; cook and stir 2 minutes
• longer. Remove from the heat. Stir a small amount of hot mixture
• into egg yolks; return all to the pan, stirring constantly. Bring to
• a gentle boil; cook and stir for 2 minutes. Remove from the heat;
• stir in butter and vanilla. Transfer to prepared pastry.
• For pineapple layer, in a small saucepan, combine sugar and
• cornstarch. Stir in water until smooth. Add pineapple. Bring to a
• boil over medium-high heat; cook and stir for 2 minutes or until
• thickened. Remove from the heat; stir in butter. Gently spread over
• cream mixture.
• For meringue, in a large bowl, beat the egg whites, vanilla and cream
• of tartar on medium speed until soft peaks form. Gradually beat in
• sugar, 1 tablespoon at a time, on high until stiff peaks form.
• Spread over hot filling, sealing edges to crust.
• Bake at 350° for 15 minutes or until golden brown. Cool on a wire
• rack for 1 hour; refrigerate for 1-2 hours before serving. Yield: 8
• servings.