Prick bottom and sides of pie crusts and bake according to package directions until golden. Set aside to cool.

In large skillet, add sugar, flour, salt and milk. Begin heating over medium high heat, mixing thoroughly with wire whisk until smooth.

Add beaten eggs. Continue to cook, stirring constantly until mixture thickens to the consistency of pudding. Remove from heat.

Stir in vanilla and drained pineapple. Mix thoroughly.

Divide mixture into cooled pie crusts. Top with freshly whipped cream (may add a bit of powdered sugar while whipping if desired). Or top with meringue and bake.