Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place pineapple in medium saucepan with galliano, sugar, cornstarch, butter and lemon juice. cook, stirring constantly, until thick. beat egg yolks lightly and stir in some of the hot pineapple mixture. quickly stir yolk mixture back into pineapple in saucepan. cook over low heat, stirring, until filling is thick, about 1 minute. cool slightly and pour into baked crust. preheat oven to 350. beat egg whites until foamy. add cream of tartar and salt. beat in sugar 1 t at a time and continue beating until stiff and glossy. spread meringue on slightly warm filling, swirling into peaks and making sure all edges are completely sealed (this prevents it from shrinking). bake about 15 minutes, or until meringue is delicately browned on tips.

Target recipe: combine sugar, cornstarch, and pineapple. cook, stirring constantly, until clear and thickened. cool; spread onto bottom of pastry shell. combine cream cheese, sugar and salt , mixing until well blended. blend in milk, eggs and vanilla. pour over pineapple mixture; sprinkle with nuts. bake at 400 degrees, 15 min. reduce oven temperature to 325 degrees; continue baking 40 min. garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired.