2/3 cup sugar
1 1/2 tbsp cornstarch
1/3 cup softened butter
2 eggs, separated
2 cups coarsely chopped fresh pineapple
2/3 cup heavy cream
9″ unbaked pastry shell
fresh pineapple chunks
soft cream cheese

Mix sugar with cornstarch; add butter and egg yolks, blend well. Stir in the chopped pineapple and heavy cream.

In a separate bowl, whip the egg whites until stiff and then fold into the pineapple mixture. Pour into pastry shell.

Bake in a hot oven (400 degrees F) for 10 minutes, then reduce to a moderate oven (350 degrees F) and bake for 35 minutes more (or until to is well browned).

Let cool for at least one hour (or serve chilled).

Top with extra pineapple chunks and rosettes of cream cheese (forced through a pastry bag with a star tip) just before serving.