Pineapple Pie

I saw this recipe here a while back. Being a fan of pineapple... and also of pie, I thought the 2 looked like they would make a good combination which is how it ended up on my list. Then this weekend we were able to visit with Phil's Grandma. She is known far and wide for her delicious pies. She has probably made more pies in one day then I have made in my entire lifetime. I was lucky enough to be able to cook up a couple pies with her this weekend. We talked about recipes and pies and I brought up this recipe. Would you believe that she has made a pie just like this? 

For the pie:
3/4c sugar
2T butter
2 eggs, separated
1/3c cornstarch
1/2t vanilla extract
1/2c plus 2T of water
8oz canned crushed pineapple
1 whole 9-inch baked pie crust


For the meringue: 
2 egg whites (from above)
1/8t salt
1/4t cream of tartar
6T sugar
1t vanilla

For the pie, cream sugar, butter, and egg yolks in a saucepan. Add cornstarch and vanilla. Add water and crushed pineapple. Cook over medium heat, stirring constantly until thick. Pour into a 9″ baked pastry.

For the meringue, whip egg whites until they begin to get foamy. Add the remaining ingredients and continue to whip until the meringue has reached soft peak stage and is smooth and glossy. Place the meringue over the cooled pie. Brown at 400ºF for just a few minutes. Store in the fridge until ready to serve. Tastes great warm or cold.