1. Bake piecrust according to package directions, then cool.

2. In a suacepan, sift together sugar, cornstarch and salt over medium heat.

3. Gradually blend in pineapple juice and enough cold water to equal 1 cup of liquid total.

4. When smooth add egg yolks and butter. Stir until blended thoroughly.

5. Add boiling water stirring continously.

6. Bring to a boil, stirring gently. As it thickens, fold in pineapple, reduce heat and allow to simmer for 2 minutes.

7. Remove from heat and pour into piecrust.

8. Allow to cool completely, then refirgerate for 2 hours before serving.

Garnish with whipped topping, if desired.