Method For meringue shell: have egg whites at room temperature, gradually add sugar, vanilla and cream of tartar and whisk till stiff peaks form. Spread meringue on bottom and sides of well greased 23cm pie plate. Bake in low oven 140°C for 1 hour. Turn off heat and with door closed dry out in oven for 2 hours or overnight. Remove shell from pie plate if preferred. As optional colouring, a little cochineal may be added. For chiffon filling: heat pineapple/orange liquid, dissolve jelly, add honey, cool slightly, add egg yolks, whip to blend, add lemon juice, refrigerate till just starts to thicken. Add whipped evaporated milk and pineapple pieces (reserve few to decorate). Spoon into meringue shell. Decorate with cream and pineapple pieces.