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For the pie: place crushed pineapple in saucepan. When boiling thicken with cornflour blended in water. Remove from stove and beat in egg yolks and butter. Spoon into pastry shell. Top with walnut meringue and brown in oven.
For the walnut meringue: beat egg whites stiffly, adding sugar and salt. When very stiff, fold in chopped walnuts. Swirl on top of pie and decorate with walnut halves.
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