FILLING FOR 9" PIE:

1/2 tsp. salt
1 c. sugar
4 tbsp. cornstarch
1/2 c. hot water
1 c. pineapple juice
3 egg yolks, slightly beaten
3 tbsp. butter
1 tbsp. lemon juice
1 1/3 tsp. grated lemon rind
1 1/4 c. well drained crushed pineapple
1 baked pastry shell

Mix sugar, salt and cornstarch in pan. Gradually add water and juice. Cook, stirring constantly until mixture thickens and boils. Boil 1 minute. Slowly stir half the hot mixture into egg yolks, and then add all to saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Blend in butter, juice and rind. Pour in baked pie shell. Cover with meringue and bake until delicately brown.