Preheat the oven:

• Preheat your oven to 350°F (175°C). If using a store-bought pie crust, place it in a 9-inch pie dish and set aside.

Make the pineapple filling:

• In a medium saucepan, combine the drained crushed pineapple, sugar, flour, cornstarch, vanilla extract, and lemon juice. Stir well to combine.

• Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.

• Once thickened, remove from heat and allow to cool slightly for 5 minutes.

• Whisk in the beaten eggs until fully combined, making sure the mixture is smooth.

• Add the cubed butter and stir until melted and the filling is well combined.

Assemble the pie:

• Pour the pineapple filling into the prepared pie crust, spreading it evenly.

• Bake the pie in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown. If the crust edges start to brown too quickly, cover them with aluminum foil.

Cool and serve:

• Allow the pie to cool to room temperature before serving. This pie can also be refrigerated for a few hours for an extra chill.

• Serve with whipped cream or vanilla ice cream, if desired.