Heat 1 large can of crushed pineapple (20 oz.)

Add about ¾ cup sugar mixed with 3 Tbsp. of flour, cook until thickened

Beat one egg until fluffy – add a little hot pineapple to the egg before adding it to the rest of the pineapple filling so it does not curdle.

Cook for several minutes more to cook the egg.

Pour into unbaked pie shell, top with top crust and bake until done.


Bake in 400 degree oven for 45 minutes.