Pineapple Cream Pie

1 (No. 2 1/2 can) pineapple chunks
2/3 cup granulated sugar
1 cup milk
2 tablespoons butter
1/2 teaspoon vanilla extract
2 tablespoons cornstarch
1/4 teaspoon salt
2 eggs, beaten
1 baked 9-inch pie shell

Topping
1/3 cup granulated sugar
3 tablespoons cornstarch
3/4 cup pineapple juice
2 drops yellow food coloring
1 2/3 cups pineapple chunks

Drain pineapple chunks, saving liquid.

Combine in saucepan sugar, cornstarch, salt and eggs. Stir in milk and 1/3 cup of pineapple juice. Cook over medium heat, stirring constantly until thick. Remove from heat, add butter and vanilla extract. Beat with beater until smooth. Cool and pour into baked pie shell. Spoon glazed pineapple chunks over top.

Topping: Combine sugar, cornstarch and juice. Cook until thick and clear. Remove from heat. Stir in food coloring and pineapple chunks. Cool. Top pie with cooled topping.