Mom's Pineapple Pie

3/4 cup sugar (a sweetener like Splenda can be used instead)
3 eggs, separate out yolks
3/4 cup evaporated milk, or 1 cup cream
2 tablespoons cornstarch, use more cornstarch for thicker filling
1 can crushed pineapple, 20 oz can
2 pie crust (9 inch)

Beat egg whites stiffly and set aside.
Beat yolks with 1 or 2 tbs of cream taken from cup. gradually add sugar
Add eggs and sugar to cream in the cup.
Dissolve cornstarch in 2-3 tbs cream taken from cup.
Combine all ingredients except egg whites.

Lightly fold in beaten egg whites.
Turn into lightly baked bottom crust. Add and vent top crust. brush a bit of cream over top and dust lightly with sugar.

Bake at 375 for 10 minutes

Reduce to 350 for 20 minutes. (turn off heat or turn down to 300 or less and you may leave it a bit longer. Makes 2 8" pies or 1 9" pie