Pineapple Angel Pie

For Filling: 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 for 2-3 hours before serving.

For Pie 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 at 275 degrees F. Let cool away from drafts before filling.