1 (20 oz.) can crushed pineapple
2 egg yolks
1 c. sugar
2 tbsp. cornstarch
1/2 tsp. salt
1 tbsp. butter
3 1/2 c. flour
2 tsp. baking powder
1 tsp. salt
1 1/2 c. Crisco
3/4 c. milk
Milk for top brushing

Mix first 6 ingredients in top of double boiler. Cook until thick (approximately 45 to 50 minutes). Allow to cool about 15 minutes. Mix following ingredients (handle as you would pie dough). Divide dough in half. Roll 1/2 to fit 10 x 13 inch cookie sheet. Spread filling; cover with remaining half (which has been punctured with a fork at intervals). Brush with milk to brown. Bake at 400 degrees for 45 minutes. Dribble vanilla icing before cutting. Cut into squares when cool.