Pineapple Meringue Pie

Mix sugar and cornstarch in saucepan.  Gradually stir in pineapple juice until blended.

Cook, stirring until mixture boils and thickens.  Blend half of this hot mixture into egg yolks.  Stir that mixture back into saucepan.

Cook over low heat 1 minute, stirring constantly.  Remove from heat.  Stir in margarine and orange peel.  Pour into baked pie crust.

Beat egg whites with cream of tartar until foamy. Gradually beat in sugar, 2 tablespoons at a time. Beat until stiff peaks form. Spread meringue over filling, sealing to edge of crust.

Bake in 350 degree oven for 12 to 15 minutes or until golden brown.  Cool completely.