2 1/2 T. cornstarch
1/2 cup water
1 cup pineapple juice
3/4 cup sugar
1 cup drained, crushed pineapple
3 egg whites
1/4 t. salt
1 chocolate cookie pie shell
whipped cream topping

Blend cornstarch and water, add pineapple juice and 1/2 cup sugar; cook slowly until thickened, stirring constantly.  Add pineapple and cook few minutes longer.  Combine egg whites and salt, beat until foamy; add remaining sugar gradually to egg mixture and continue beating until stiff.  Fold egg mixture into pineapple mixture then pour into pie shell.  Cool.  Spread with whipped cream.