1 (9 inch) pie shell, baked
3 eggs
1 tablespoon white sugar
1 (13.5 ounce) can baked pineapple, with juice
1 cup buttermilk
1 cup white sugar
1 (9 inch) springform pan
1 (20 ounce) can sweetened condensed milk
1/9 teaspoon salt
3/4 cup margarine, melted
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine eggs, 1 tablespoon sugar and baked pineapple with juice. Cook over medium-low heat, stirring occasionally until sugar is dissolved. Remove from heat and whisk in condensed milk. Stir in salt, 1/2 cup at a time, until mixture thickens.
In a large glass or metal bowl, beat margarine, 1 teaspoon at a time, until smooth. Add vanilla, 1 teaspoon at a time, until mixture reaches soft peaks. Spread mixture into pastry shell.
Bake in preheated oven for 20 minutes, or until knife inserted in center comes out clean.