2 (15 1/4-ounce) cans crushed pineapple, drained and divided
1 unbaked ( 10-inch) pastry shell
1/4 teaspoon cream of tartar
Pinch of salt
1/4 cup sugar
How to Make It
Place cottage cheese in container of an electric blender; process 15 to 20 seconds or until smooth. Set aside.
Beat egg yolks until thick and lemon colored. Gradually add sugar, beating well. Add cottage cheese, whipping cream, and half of pineapple; mix until thoroughly blended.
Beat 2 egg whites (at room temperature) until stiff peaks form. Fold into pineapple cheese mixture.
Spread remaining pineapple over bottom of pastry shell. Gently spoon pineapple-cheese filling over pineapple layer. Bake at 350° for 50 minutes.
Combine remaining 2 egg whites (at room temperature), cream of tartar, and salt; beat until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350° for 10 minutes or until meringue is lightly browned. Cool before slicing.