As far as I’m concerned, this pie is what canned crushed pineapple was born to do! The filling is a dream, with bits of pineapple suspended in a cloud-like custard. If you have concerns about using raw egg whites, beat them with the 1/4 c sugar in a double-boiler until they reach 160 degrees F, then finish beating off the heat until they reach stiff peaks. Cool before folding into the pineapple custard mixture.