Instructions: Press pineapple into strainer and reserve juice. Stir drained crushed pineapple with 1 teaspoon cornstarch and mix well. Spread in the bottom of pie shell.

Combine reserved pineapple juice with remaining ingredients in blender; cover and blend smooth. Pour over pineapple. Bake in a preheated 350 oven until set, about 40 to 45 minutes. Turn off oven and cool pie in oven 1 hour. Chill before serving.

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