2 cups ground ginger snaps*
3 tablespoons butter, melted
40 ounces crushed pineapple, drained WELL, but save the juice
2 cups pineapple juice (juice from the pineapple plus enough water to make the 2 cups)
2 eggs beaten
4 tablespoons cornstarch
1 cup sugar
1 1/2 + cups mini marshmallows

• Preheat oven to 350 degrees.
• Finely ground the ginger snaps and mix with the melted butter.
• Firmly press the ginger snap mix into a DEEP dish pie plate.
• Fill the pie plate with the pineapple.
• In a large saucepan whisk together the pineapple juice, beaten eggs and sugar until sugar is dissolved.
• Whisk in the cornstarch until smooth.
• Cook until thick, stirring constantly.
• Pour over pineapple in shell.
• Bake 20 minutes.
• Top with marshmallows and return to oven to bake until marshmallows are golden and crispy.
• Chill.

*I sometimes use a combination of ginger snaps and vanilla wafers for a less spicy effect.