Pineapple Angel Pie - cooking recipe

Ingredients

3/4 c. sugar
1/4 c. cornstarch
dash of salt
1 (20 oz.) can crushed pineapple
2 Tbsp. lemon juice
2 Tbsp. margarine
2 egg yolks, slightly beaten
1 c. whipping cream

Preparation

In a saucepan, combine sugar, cornstarch and salt.
Gradually stir in pineapple, lemon juice and margarine.
Cook over medium heat, stirring constantly, until thickened.
Gradually add a little of the hot pineapple mixture to the egg yolks, then put the hot mixture in saucepan. Cook 1 to 2 minutes more. Chill. Fold in whipped cream.
Pour into pie shell. Chill 2 or 3 hours.
Serve.