Pineapple Meringue Pie

Directions

1. 1
   Beat egg whites until frothy.
2. 2
   Add salt and cream of tartar. Beat until stiff.
3. 3
   Add sugar gradually with tablespoon and beat until very stiff.
4. 4
   Turn into greased 9-inch pie plate.
5. 5
   Bake 1 hour at 275°.
6. 6
   Cool.
7. 7
   When cool, cut off top with sharp knife.
8. 8
   Fill with 1/2 pint cream, whipped, into which has been folded 1 small can of drained crushed pineapple.
9. 9
   Put top back on in jigsaw puzzle fashion.
10. 10
    Sprinkle with powdered sugar and refrigerate for several hours or overnight.