2 eggs
3/4 to 1 c. sugar
3 tbsp. all purpose flour
1 1/2 tbsp. lemon juice
4 c. diced fresh pineapple
9 inch pie crust, unbaked
Coconut topping

Beat 2 eggs slightly; mix in 3/4 to 1 c. sugar, depending on sweetness of pineapple. Add flour and lemon juice. Fold in pineapple.

Fill an 9 inch, unbaked pie crust with pineapple mixture. Bake at 375 degrees for 35 minutes. Remove and cover evenly with coconut topping. Return to oven and bake about 20 to 25 minutes more, until topping is brown. Serve warm or at room temperature.

COCONUT TOPPING:

Beat 1 egg with 1/3 cup sugar until sugar dissolves. Mix in 1/2 teaspoon vanilla, 2 tablespoons milk. Fold in 2 1/4 cups flaked coconut.