20 oz. can crushed pineapple
1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
3 egg yolks
2 tbsp. butter
1 tbsp. lemon juice
1 baked 9-inch pie shell

Heat pineapple in saucepan. Mix sugar thoroughly with cornstarch and salt. Add all at once to hot pineapple and cook, stirring briskly until thick and clear. Beat egg yolks in bowl; stir in a little of the hot mixture. Then return all to saucepan and cook, stirring 1 minute.

Remove form heat; stir in butter and lemon juice. Pour into baked pie shell and top with meringue. Bake about 8 minutes at 400 degrees. Serve cold.