1 tin crushed pineapple in syrup, 2 eggs, 1 tbsp butter, 1/4 cup sugar, 1/4 cup water, 2 tbsp cornflour, 1   8-inch  baked pastry shell.

Place  pineapple  and syrup in saucepan, when boiling, thicken with cornflour mixed in water.

Beat in the egg yolks and butter,  and let cool.

Spoon mixture into the pastry shell and then top with meringue, made with beating the sugar into stiffly beaten egg whites.

Brown meringue in a moderate oven.