3 c. graham cracker crumbs
1 lg. can crushed pineapple in own juice
2 eggs, separated
1 stick butter and butter to prepare pan
1 can Eagle Brand condensed milk

Mix crumbs and melted butter thoroughly. Use about 2/3 for bottom crust. Mix egg yolks, pineapple and juice and canned milk with pinch of salt. Beat 2 egg whites and fold into above mixture.

Use 9x13 pan, put in crumbs (2/3). Pour filling and sprinkle remaining crumbs. Be sure to butter pan well. Bake at 350 degrees 45 to 50 minutes.