1 (8 1/4 oz.) can crushed pineapple, drained
1/4 c. packed brown sugar
1/4 c. flaked coconut
2 tbsp. butter, softened
1 unbaked 9 inch pastry shell
1 (4 serving size) pkg. regular lemon pudding mix
1/2 c. granulated sugar
1 3/4 c. water
2 slightly beaten egg yolks
2 tbsp. lemon juice
1 tbsp. butter
2 egg whites
1/4 c. granulated sugar
Toasted coconut (optional)

Combine drained pineapple, brown sugar, the 1/4 cup coconut, and the 2 tablespoons butter; spread over bottom of pastry shell. Cover edge of pastry with foil. Bake at 425 degrees for 15 minutes, removing foil after first 5 minutes of baking. Cool.

Meanwhile, in saucepan, combine pudding mix and the 1/2 cup granulated sugar. Stir in the water and yolks; cook and stir until bubbly. Remove from heat. Stir in lemon juice and the remaining butter. Cover with clear plastic wrap; cool, stirring occasionally. Beat egg whites on high speed of electric mixer to soft peaks; gradually beat in remaining sugar to stiff peaks. Fold whites into cooled filling; pile into pastry shell. Chill at least 4 hours. Garnish with toasted coconut, if desired.