1 cup butter
2 3/4 cups white sugar
2 egg whites
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 1/2 cups cream cheese, softened
1 cup pineapple chunks
1 egg yolk
Melt butter in a large bowl over medium heat. Beat in 1 3/4 cups of sugar gradually until well blended. Whisk in egg whites until smooth. In another medium bowl, whisk together vinegar and 1 teaspoon vanilla. In a third bowl, beat cream cheese, pineapple chunks, and egg yolk until smooth. Pour or scoop the mixture into graham cracker crust, depending on how large the pan.
Let pie cool in the refrigerator for at least 1 hour before serving.