1 (20 oz.) can crushed pineapple
1/2 c. milk
1/4 tsp. salt
2 1/2 tbsp. cornstarch
2/3 c. sugar
2 tbsp. butter
1/2 tsp. vanilla

Mix pineapple and milk in pan; bring to a boil. Combine salt, cornstarch and sugar. Add to the pineapple and milk mixture. Cook until thickened, stirring constantly.

Remove from heat and add butter and vanilla. Let mixture cool. Pour into unbaked crust; add top crust and seal. Bake at 425 degrees for 40-45 minutes or until golden brown.