2 whole eggs
1 c. sugar
1 (13 1/2 oz.) can evaporated milk, chilled
1 1/2 c. pineapple juice
1 (3 oz.) box orange Jello

Mix eggs, sugar and pineapple juice. Cook until mixture thickens (it will be about the thickness of a soft custard and must be cooked as carefully as a soft custard). Add Jello and cool. Whip evaporated milk, which has been thoroughly chilled, until thick. Add mixture to whipped milk. Pour into two prepared pie crusts (vanilla wafer or graham cracker crust may be used). Sprinkle graham cracker or vanilla wafer crumbs on top. Refrigerate for about 2 hours before serving. Yield: two pies. You can also fix in a 13 by 9 by 2 inch pan.