3 egg yolks
1 qt. whole milk
3/4 c. sugar
1/2 c. cornstarch
1/4 c. pineapple juice
1 tsp. vanilla
1 c. unsweetened crushed pineapple, WELL DRAINED
Speck of salt
1 tsp. butter
1 (9 inch) baked graham cracker crust

In large pan, beat egg yolks and add rest of ingredients except butter. Cook under medium heat to a slow boil, stirring constantly. Remove from heat and add butter and stir until dissolved. Cool for five (5) minutes. Pour into cooled crust.

Cool on kitchen table for about 1 hour - cover with wax paper and refrigerate overnight. Whipped cream can be used with 1/2 teaspoon almond or vanilla flavoring.