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"x9" pan. Bake at 400 degrees for 10 to 12 minutes until golden brown. Crumble. Press 2 cups into 9" pie pan. Cool. Reserve remaining mixture.

PINEAPPLE CREAM FILLING:

1 lb. 4 1/2 oz. can pineapple
1/2 c. firmly packed brown sugar
3 tbsp. flour
1/4 tsp. salt
3/4 c. milk
2 eggs, 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 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 completely. Beat cream until stiff. Spread over filling; sprinkle with reserved crumbs. Top with remaining pineapple slices. Press down slightly. Chill at least 2 hours.