1 (9 inch) pie shell, baked
1 (8 ounce) can crushed pineapple, drained and rinsed
1 (10 ounce) package frozen whipped topping, thawed (e.g., Magic Meringue)
3 eggs
1 (8 ounce) container frozen whipped topping, thawed
1 1/2 cups white sugar
4 tablespoons unsalted butter
Preheat oven to 400 degrees F (200 degrees C). Beat together pineapple and 1/3 cup of the dry ingredients. Stir in whipped topping; set aside.
In a large bowl, beat eggs and 2 1/2 cups of sugar until fluffy. Beat in the flour mixture alternately with the milk mixture, mixing just until incorporated. Pour batter into pie shell.
Bake in preheated oven for 35 minutes, or until a toothpick inserted into the center of the pie comes out clean.
Before serving, spread 2 tablespoons of the reserved mango filling over pie, then sprinkle over top of pie, adding more filling as necessary.