Instructions: In saucepan combine cornstarch, sugar and salt. Stir in undrained pineapple, lemon juice and butter. Cook over medium heat, stirring constantly until thickened. Gradually add a little of the hot pineapple mixture to egg yolks. Combine with hot pineapple mixture in a saucepan.

Cook 1-2 minutes more. Chill until cold. Fold pineapple into Cool Whip.

Pour into shell. Chill 2-3 hours before serving.

MERINGUE CRUST (SHELL):
Combine egg whites and cream of tartar, salt and vanilla. Beat until foamy. Gradually add sugar, 1 tablespoon at a time - beating constantly until very stiff and glossy. Spread on bottom and sides of buttered pan.

Bake in preheated oven for 1 hour (275 degrees). Let cool away from drafts before filling.

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