Tropical Paradise Pie

• 1 (3 oz.) package lemon jello
• 1/2 cup boiling water
• 3 egg yolks
• 1/4 cup sugar
• 2 (8½-oz.) cans crushed pineapple
• 1/2 cup whipping cream, whipped
• 3 egg whites
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 9-inch baked pastry shell

Dissolve the jello in the hot water. Set aside. Beat the egg yolks and 1/4 cup sugar together in top of a double boiler until thick and lemon colored. Add the contents of one can of pineapple. Set over simmering water and cook, stirring continually until mixture thickens and coats a spoon. Stir in the jello mixture and cook 1 minute longer. Chill over ice water and stir often until slightly thickened. Fold in the whipped cream. Beat egg whites and salt until foamy. Add the 1/2 cup sugar gradually, beating well after each addition. Continue beating until rounded peaks form. Fold into jello mixture. Turn into pastry shell and chill until firm. Drain the remaining pineapple and use to decorate around edge of pie.