Hawaiian Lemon Pie - cooking recipe

Ingredients

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

Preparation

Combine pineapple, brown sugar, coconut and 2 tablespoons butter or margarine.
Spread over bottom of pastry shell.
Cover edge of shell with foil.
Bake at 425\u00b0 for 15 minutes, removing foil after first 5 minutes.
Meanwhile in saucepan, combine pudding mix with 1/2 cup sugar.
Stir in water and egg yolks. Cook and stir until bubbly.
Remove from heat.
Stir in lemon juice and remaining butter.
Cover with clear plastic wrap; cool, stirring occasionally.
Beat egg whites on high speed to soft peaks.
Gradually beat in remaining sugar to stiff peaks.
Fold white into cooled filing.
Pile in shell.
Chill at least 4 hours. Garnish with toasted coconut, if desired.