1 (8 or 9-inch) pie shell, baked
1 (20 oz.) can crushed pineapple
1/3 c. sugar
2 tbsp. flour
marshmallows

Put sugar and flour in saucepan; mix until free of lumps. Add pineapple. Cook over medium heat until thickened and clear. Cool. Pour into pie crust; top with miniature marshmallows or use large marshmallows, cut into quarters.

Bake at 350°F until marshmallows are golden.