1/2 c. butter
1/4 c. firmly packed brown sugar
1 c. flour
1/2 c. flaked coconut

Soften butter in mixing bowl. Add sugar, flour and coconut. Mix well. Press into bottom of 13 x 9-inch pan.

Bake at 400°F for 10 to 12 minutes until golden brown. Crumble. Press 2 cups into 9-inch pie pan. Cool. Reserve remaining mixture.

Pineapple Cream Filling:

1/2 c. firmly packed brown sugar
3 tbsp. flour
1/4 tsp. salt
3/4 c. milk
2 eggs, slightly beaten
2 tbsp. butter
1 tsp. vanilla
1/2 c. heavy cream

Drain pineapple. Reserve syrup. Combine sugar, flour and salt in saucepan. Gradually stir in milk and pineapple syrup. Cook over medium heat, stirring constantly, until very thick. Blend about 1/2 cup hot mixture into eggs. Add to mixture in saucepan. Cook 2 minutes, stirring constantly. Stir in butter and vanilla. Place 4 pineapple slices in pie shell. Top with filling. Cool. Beat cream until stiff. Spread over filling. Sprinkle with reserved crumbs. Top with remaining pineapple slices. Press down slightly. Chill at least 2 hours.