Pineapple Buttermilk Meringue Pie

I've been eyeing this recipe for a while.

9-in pie crust, prebaked
20-oz can crushed pineapple
1/2 cup pineapple juice (reserved from canned pineapple)
3/4 cup sugar
2 tbsp all purpose flour
1/4 tsp salt
1 cup buttermilk (or make your own with milk & vinegar)
3 large egg yolks, lightly beaten
1 tbsp fresh lemon juice

Meringue
3 egg whites
1/4 tsp cream of tartar
1/3 cup sugar
1/2 tsp vanilla extract

Preheat oven to 375F. Drain can of crushed pineapple and reserve 1/2 cup of pineapple juice. In a large saucepan, whisk together sugar, flour, cornstarch and salt. Stir in pineapple, reserved pineapple juice, buttermilk, egg yolks and lemon juice. Stir well, then turn on the stove to medium heat. Cook, stirring frequently, until mixture just comes to a boil and thickens. Be careful not to burn. It will have a lemon curd type of consistency with slow bubbles when it is done. Cover pan and cool to room temperature.

While filling cools, prepare the meringue. In a medium bowl, beat egg whites and cream of tartar to soft peaks. Gradually beat in sugar. Beat in vanilla extract.

Pour cooled pie filling into baked pie shell. Top with meringue, spreading it to the edges of the pie crust to cover the filling completely. Smooth top with a spatula. Bake pie at 375F for 10-12 minutes, until meringue is lightly browned. Cool, then refrigerate before serving.