Pineapple Meringue Pie

We love pineapple in our family, so why not make a pineapple pie, instead of the regular lemon meringue pie.  This is super easy to put together and very delicious.  The flavors are wonderful together.  Enjoy!
For pie and filling:
-1 (9 inch) pie shell, deep dish, frozen
-1 cup sugar
-2 Tbs cornstarch
-a pinch of salt
-1 (20 oz) can crushed pineapple, do NOT drain
-3 egg yolks (keep the whites for the meringue!)
-1 Tbs lemon juice
For meringue:
-3 egg whites (from the pie filling)
-1/4 tsp cream of tartar
-6 Tbs sugar
Bake the pie shell according to package directions.  Set aside to cool.
Preheat the oven to 350 F.
In a large saucepan, combine the sugar, cornstarch, salt, and crushed pineapple with its juice.  Mix well and bring to a boil.  Once boiling, cook for 2 minutes, stirring occasionally.  Remove from the heat.  Gradually, stir 1 cup of the pineapple mixture into the egg yolks.  Mix well and add to the saucepan.  Return mixture to the stove and bring to a boil again.  Cook for 2 more minutes, stirring occasionally. Remove from the stove and stir in the lemon juice.  Set it aside.
Now let's make the meringue.  With a hand mixer, beat the egg whites and cream of tartar until soft peaks form. With the mixer going, add the sugar, one 1 Tbs at a time.  Beat until stiff peaks form.
Pour pineapple mixture into pie shell.  Top with meringue-make sure it's evenly spread.
Bake in preheated oven for about 20 minutes or until meringue is golden brown.
Remove pie from oven and cool on wire rack for 1 hour.  Then place in the fridge for at least 3 hours.  Slice and enjoy!