1/2 cup white sugar
2 eggs
1 cup warm water (110 degrees F/45 degrees C)
1 (28 ounce) can pineapple chunks, juice reserved
1 cup whipped heavy cream, divided
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
Beat 2 eggs with 1 cup of water until frothy, then beat in reserved pineapple mixture. Stir in remaining eggs, one at a time, until just frothy. Fold in pineapple and whip until mixture thickens, about 5 minutes. Drop batter by rounded spoonfuls onto prepared baking sheet.
Bake 8 inch pie in the preheated oven for 20 minutes, or until knife inserted in center comes out clean.