Pineapple Cream Pie

1 pie shell, baked and cooled
3/4 c sugar
1/4 tsp salt
1/4 c cornstarch
1 20 oz can crushed pineapple
2 Tbl lemon juice
2 Tbl margarine
2 egg yolks, lightly beaten
1 c whipped whipping cream

Put sugar, cornstarch, salt, pineapple, butter, lemon juice in a saucepan and cook over medium heat, stirring constantly until thick and boiling.   Add 2 Tbls of hot mixture to beaten egg yolks in a small bowl and return to rest of hot mixture, stirring vigorously, cook for 1 minute.
Let mixture cool completely.  Add one cup of whipped cream, folding in carefully.  Place in cooked, cooled pie shell and refrigerate for at least 2 hours.  Can add additional whip cream to top of pie before serving.
(Frank Acosta)