Coconut-Pineapple Cream Pie

• 3/4 cup sugar
• 1/4 cup plus 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 2 cups milk
• 3 eggs, separated
• 1 cup flaked coconut, divided
• 2 teaspoons vanilla extract
• 1 (8-ounce) can pineapple tidbits, well-drained
• 1 baked (9-inch) pastry shell
• 3/4 cup sugar
• Dash of salt
• 3 tablespoons water
• 1/2 teaspoon vanilla extract

1. Combine 3/4 cup sugar, flour, and 1/4 teaspoon salt in top of a double boiler; stir in milk and egg yolks, mixing well. Cook over boiling water, stirring constantly, 20 minutes or until very thick and smooth. Remove from heat. Stir in 1/2 cup coconut and 2 teaspoons vanilla.
2. Place half of pineapple tidbits in pastry shell. Pour filling over pineapple.
3. Beat reserved egg whites (at room temperature) in top of a double boiler until foamy. Add 3/4 cup sugar, salt, and water. Place over boiling water. Beat at high speed of an electric mixer until soft peaks form. Remove from heat; add 1/2 teaspoon vanilla. Beat well. Spread meringue over filling, sealing to edge of pastry. Arrange remaining pineapple over meringue; sprinkle with remaining coconut. Serve immediately.

sugar, flour, salt, milk, eggs, flaked coconut, vanilla, pineapple tidbits, pastry shell, sugar, salt, water, vanilla

Taken from www.myrecipes.com/recipe/coconut-pineapple-cream-pie (may not work)