33 regular size marshmallows
1/2 c. pineapple juice
16 oz. crushed pineapple
1 pt. heavy cream
1 pie shell, cooked

Melt marshmallows in 1/2 cup pineapple juice. Place in refrigerator until cooled, 1 hour.

Drain dry crushed pineapple with paper towels (very dry).

Whip cream, mix with marshmallows, fold in pineapple, pour into pie crust. Refrigerate for one hour before serving.