Pineapple Meringue Pie

I wanted to use my canned crushed pineapples and make it into something that would use the ingredients that I had on hand. So this is what I made. Save the juice of the pineapple, drink it!

Ingredients:

Crust:
2 cups crushed graham crackers
1/2 cup butter
2 tbs brown sugar (you may use white as well)

Filling:
3 cups milk
4 tbs cornstarch
3/4 cup brown sugar (may be white)
1/4 tsp salt
3 egg yolks
1 tsp vanilla extract
1 20 oz. can crushed pineapple, drain well

Meringue:
3 egg whites
6 tbs sugar

Directions:

Crust
Thoroughly blend together the ingredients and press the mixture evenly on the bottom of an 8-inch or 9-inch round cake pan (you may use any pan as well, as long as there's enough crust to cover the bottom).

Filling
1. Heat milk in a saucepan.
2. Mix cornstarch, sugar and salt.
3. Add to the heated milk and stir frequently until thickened (about 10-15 minutes).
4. Slightly beat egg yolks.
5. Slowly add into the milk mixture stirring constantly (5 minutes).
6. Remove from heat and cool.
7. Add vanilla extract and pour into the pan.
8. Spread drained pineapple on top.

Meringue
1. Beat egg whites stiff not dry, using a mixer/hand mixer.
2. Gradually add sugar beating until stiff peaks are formed.
3. Spread meringue on pineapple.

Bake in preheated oven (425 F) for 6 minutes. Chill and serve.