9" baked pie shell
1/2 c. sugar
4 tbsp. cornstarch
1/4 tsp. salt
1 1/2 c. milk
3 egg yolks, slightly beaten
1 tsp. vanilla
1 tbsp. butter
1 (16 oz.) canned crushed pineapple, drain & reserve juice
8 oz. sour cream
Whipped sweetened cream or Cool Whip

Mix sugar, cornstarch and salt in 2 quart saucepan. Stir in milk gradually. Stir in reserved juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the mixture gradually into egg yolks.

Blend into hot mixture in saucepan. Boil and stir 1 o r more minutes until thickened. Stir in sour cream and drained pineapple. Pour into pie shell; press plastic wrap onto filling and refrigerate for at least 2 hours. Top pie with cream. (This pie is also excellent in a vanilla wafer or graham crust.)