Pineapple Meringue Pie

6 tablespoons cornstarch
1 cup sugar, divided
1/2 teaspoon salt
1 (10-inch) pie crust, baked
2 (20 ounce) cans crushed pineapple
4 eggs, separated
2 tablespoons lemon juice

Combine cornstarch, 1/2 cup sugar, salt and  undrained pineapple in saucepan. Cook over low heat, stirring constantly, until clear and thick.

Beat egg yolks; add a little of the hot mixture to yolks, then return to saucepan with lemon juice. Cook 1 minute. Pour into pie shell.

Prepare meringue. Beat egg whites until frothy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Spread meringue over the hot filling, spreading to crust.

Bake at 400 degrees F for 10 minutes, or until nicely browned.