Pineapple Chess Pie

—Peggy Hendrie

• 1/2 cup (1 block) butter or margarine
• 1 1/2 cups white sugar
• 1/4 tsp. salt
• 3 eggs
• 1 can (1 lb. 4 oz.) crushed pineapple, drained
• 1 unbaked 9-inch pastry shell

Cream together margarine and sugar until light. Add salt and eggs; mix well. Stir in drained pineapple. Pour into pastry shell and bake in 350° oven for 40 to 45 minutes. Cool before serving.