1/2 c. flour
1 c. sugar
1/4 tsp. salt
2/3 c. pineapple juice
1 c. hot water
1 tbsp. fat (butter)
3 egg yolks, beaten
2 c. canned crushed pineapple
1/2 pt. whipping cream
1 tbsp. sugar
1 tsp. vanilla
Baked plain pastry shell (9 or 10 inch)

Mix flour, sugar and salt together. Add the pineapple juice and water and bring slowly to boiling point, stirring constantly. Remove from fire, add fat and well drained pineapple. Pour egg yolks into mixture and mix well. Pour filling into pie shell. Refrigerate. When ready to serve combine cream, sugar and vanilla and beat until whipped. Spread over pie.