2 (9") pie crusts, unbaked
4 c. milk
6 eggs
1 c. sugar
4 tbsp. cornstarch
1 tsp. vanilla
1 can pineapple chunks
1 loaf pound cake
maraschino cherries

Filling: Beat eggs and sugar. Add milk to mixture leaving about 1 cup for mixing cornstarch. Mix cornstarch with 1 cup of milk and add to milk mixture. Cook over double boiler until thick. When cooled, add vanilla.

Line 1 unbaked pie crust with a thin layer of crushed pound cake. Layer with pineapple chunks and cherry pieces. Spoon 1/2 cream mixture over this. Top with another layer of pound cake, pineapple, cherries and cream, ending with pound cake. Make a lattice topping with the other pie crust and arrange on top of pie. Garnish with cherries in each opening. Bake at 350 degrees for about 45 minutes or until brown. Peaches may be used instead of pineapple.