4 eggs
1/2 c. sugar
1/4 tsp. salt
1/4 tsp. nutmeg
1 tsp. vanilla
1 can pineapple slices
2 c. cream
1 unbaked 9-inch pie shell
1/2 c. flaked coconut
3 tbsp. brown sugar
1 tbsp. melted butter

Beat eggs slightly; add sugar, salt, nutmeg and vanilla, mixing until smooth. Drain pineapple, reserving 1/2 cup juice. Combine cream and reserved juice with egg mixture, blending well.

Turn into pie shell. Bake, on lower shelf, at 425 degrees for 30 minutes or until filling is set in center. Remove pie from oven; let stand 5-10 minutes.

Combine coconut, brown sugar and butter. Arrange 5 pineapple slices on top of pie; sprinkle with coconut mixture. Cover crust with foil to prevent excessive browning. Place pie under broiler for 1 to 2 minutes or until topping is bubbly. Cool.