Hawaiian Lemon Pie

• 1 (8 1/4 oz.) can crushed pineapple, drained
• 1/4 c. packed brown sugar
• 1/4 c. flaked coconut
• 2 Tbsp. butter or margarine, softened
• 1 unbaked (9-inch) pie shell
• 1 (4 oz.) pkg. regular lemon pudding mix
• 1/2 c. 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. sugar

1. Combine pineapple, brown sugar, coconut and 2 tablespoons butter or margarine.
2. Spread over bottom of pastry shell.
3. Cover edge of shell with foil.
4. Bake at 425u0b0 for 15 minutes, removing foil after first 5 minutes.
5. Meanwhile in saucepan, combine pudding mix with 1/2 cup sugar.
6. Stir in water and egg yolks. Cook and stir until bubbly.
7. Remove from heat.
8. Stir in lemon juice and remaining butter.
9. Cover with clear plastic wrap; cool, stirring occasionally.
10. Beat egg whites on high speed to soft peaks.
11. Gradually beat in remaining sugar to stiff peaks.
12. Fold white into cooled filing.
13. Pile in shell.
14. Chill at least 4 hours. Garnish with toasted coconut, if desired.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195472 (may not work)