For the pie, cream sugar, butter, and egg yolks in a saucepan. Add cornstarch and vanilla. Add water and crushed pineapple. Cook over medium heat, stirring constantly until thick. Pour into a 9″ baked pastry.
For the meringue, whip egg whites until they begin to get foamy.
Add the remaining ingredients and continue to whip until the meringue has reached soft peak stage and is smooth and glossy.
Place the meringue over the cooled pie. Brown at 400ºF for just a few minutes. Store in the fridge until ready to serve.