3 tbsp. flour
2 tbsp. cornstarch
1/2 c. sugar
2 egg yolks
1 3/4 c. milk (instant milk may be substituted)

Cool until thick and bubbly. As it begins to cool, add 1 tablespoon butter and 1/2 cup crushed pineapple. If too thick, add slight amount of milk or more pineapple. Pour into baked pie shell. Make meringue of egg whites; pour over top and bake until browned at 350 degrees.