1 (15 ounce) can crushed pineapple, juice reserved
1/2 cup butter
1 cup white sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (optional)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix pineapple juice, butter, sugar and egg. Mix flour and baking soda, stir into the pineapple mixture. Fold in the vanilla extract. Mix together the flour mixture with the milk. Spread pineapple mixture evenly into the bottom of a pie pan.
Bake in preheated oven for 20 minutes, or until juices run clear. Remove from oven and sprinkle with baking soda and baking powder. Repeat with remaining ingredients.
Bake in the preheated oven for 45 minutes, or until knife inserted in center comes out clean. Cool before removing from pan. Allow to cool completely.
To make the filling and frosting: In a medium bowl, cream together the butter, sugar and egg until light and fluffy. Beat in the egg yolk, with a little lemon juice. Beat in the flour mixture until well blended. Fold in the vanilla extract. Gradually beat in milk until well blended. Spread filling over pie crust. Cover and chill for at least one hour before serving.