1/2 of 20 oz. can crushed pineapple, undrained
1/2 c. sugar
2 rounded tbsp. cornstarch
1/2 c. water
Dash of salt

2/3 c. sugar
1 tbsp. butter
1/4 c. sifted flour
1 c. cottage cheese
1 tsp. vanilla
1/2 tsp. salt
2 eggs, slightly beaten
1 1/4 c. milk
Unbaked 10 in. pie shell

Combine pineapple, sugar, cornstarch and water in small saucepan. Bring to a boil; cook 1 minute, stirring constantly. Cool.

Blend sugar and butter. Add flour, cheese, vanilla and salt; beat until smooth. Slowly add eggs, then milk to cheese mixture, beating constantly. Pour pineapple into crust, spreading evenly. Gently pour custard over pineapple, being careful not to disturb first layer. Bake at 400 degrees for 10 to 15 minutes. Then at 325 degrees for 20 to 30 minutes more.