Hawaiian Lemon Pie

• 1 (8 1/4 oz.) can crushed pineapple, drained
• 1/4 c. brown sugar, packed
• 1/4 c. flaked coconut
• 2 Tbsp. butter or margarine, softened
• 1 unbaked 9-inch pastry shell
• 1 (4 serving size) regular lemon pudding mix
• 1/2 c. granulated sugar
• 1 3/4 c. water
• 2 slightly beaten egg yolks
• 2 Tbsp. lemon juice
• 1 Tbsp. butter or margarine
• 2 egg whites
• 1/4 c. granulated sugar
• toasted coconut

1. Combine drained pineapple, brown sugar, 1/4 cup coconut and 2 tablespoons butter or margarine.
2. Spread over bottom of pastry shell. Cover edges of pastry with foil. Bake in a 425u0b0 oven for 15 minutes, removing foil after first 5 minutes of baking.
3. Cool.

pineapple, brown sugar, flaked coconut, butter, pastry shell, regular lemon pudding, sugar, water, egg yolks, lemon juice, butter, egg whites, granulated sugar, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=178048 (may not work)