To make filling, place fresh pineapple, butter, dark brown sugar, and whiskey in a saucepan. Cook on high for about 3 minutes, then lower heat to low medium.
Add molasses and vanilla. Mix well.
Whisk your cornstarch into your cream, then add both to the pan.
Add the rest of the filling ingredients, save the yolks. Stir well and allow to bubble.
Beat your egg yolk. Then a few drops of the pan mixture to the yolks. Beat. Then a little more, until the yolks are heated but not cooking as to temper the yolks. When this is accomplished, slowly add eggs to pan while whisking.
Puree filling with a immersion blender.
Remove from heat, then pour in a mixing bowl. Place in refrigerator.
Make pie crust and press into greased pie dish. Set aside.
To make meringue, take chilled whites and beat on low for 3 minutes, gradually raising the speed.
Then add salt, cream of tartar, and vanilla. Keep beating.
When glossy, add a teaspoon of sugar at a time. When all is in, beat until you have soft to strong peaks.
To assemble pie, pour chilled filling into crust, then add meringue, optionally making peaks.
Place in a 400F preheat oven for 5 minutes. Then drop heat to 325F for 25 minutes.