1 small can (8 ounces) crushed pineapple 4 tablespoons melted butter 1 (9-inch) pie shell Beat eggs by hand until frothy. Mix together sugar, salt and flour, and add to eggs. Add pineapple with juice.

Return the pie to the oven and bake until the base appears dry and matte, 2 to4 minutes more. Cool the crust completely, and reduce the oven temperature to 350 F.

Add pineapple with juice. Pour in melted butter and combine. Pour into pie shell and bake at 325 degrees for 40 minutes or until "set." Love New Orleans food? Pull up a seat at the table.