2 eggs
3/4 to 1 c. sugar
3 tbsp. all purpose flour
1 1/2 tbsp. lemon juice
4 c. diced fresh pineapple
Flaky pastry (recipe follows)
Topping (recipe to follow)

Beat eggs slightly, mix in sugar, flour and lemon juice. Fold in pineapple. Line a 9-inch pie pan with pastry. Trim and make a high fluted edge. Fill with pineapple mixture.

Bake at 375 degrees for 35 minutes. Remove and cover evenly with coconut topping. Return to oven, bake until crust and topping are brown, about 20 to 25 minutes. Serve warm or at room temperature.

Tips: If pineapple is very ripe and sweet use 3/4 cup sugar, if it is on the tart side add 1 cup sugar.