Instructions: Combine sugar and cornstarch in saucepan. Gradually stir in pineapple-grapefruit juice. Cook over medium heat, stirring constantly, until mixture thickens and boils, Boil 1 minute.

Slowly stir half of mixture into egg yolks. Gradually return to hot mixture. Bring to boil; boil 1 minute longer, stirring constantly.

Remove from heat and stir in butter.

Line cooled 9" pie shell with pineapple tidbits.

Pour filling over pineapple.

Beat egg whites with cream of tartar until frothy. Gradually beat in 6 Tbsp. sugar and continue beating until stiff, glossy peaks form.

Spread over filling, sealing to edge of pie shell.

Place in slow oven and bake 10 to 12 minutes or until meringue is a delicate golden brown.

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