Pineapple Cream Pie

2 cups milk
3/4 cup granulated sugar
3 eggs, separated
1/4 teaspoon salt
1/3 cup flour
2 tablespoons butter
1 cup crushed pineapple, drained
1 baked 9-inch crust

Scald milk. Combine butter, sugar, salt, flour and egg yolks. Add hot milk gradually, stirring constantly. Cook in double boiler until thickened. Add pineapple. Cool and pour into baked pie shell. Top with meringue made by adding 4 tablespoons sugar to stiffly beaten egg whites and bake at 350 degrees F for 12 minutes.

Variation:
Add whole eggs to mixture and then top with whipped cream before serving.