CRUST:

2 c. flour
3/4 c. butter
1 tbsp. sugar

CUSTARD:

3 1/2 c. crushed pineapple (heavy syrup)
1 tbsp. cornstarch dissolved in a sm. amount water
1 c. sugar
Whites of 4 lg. eggs
1 c. shredded coconut

TOPPING:

Whipped cream

Mix crust ingredients together and pat into springform pan. Bake at 375 degrees until very light brown. Set aside and cool.

Mix custard ingredients in saucepan, preferably enamel and boil until thickness of marmalade (color should have orange tinge). Stirring Constantly! Then cool slightly. Pour over 4 egg whites, beaten and the coconut.

Pour into springform pan with crust and bake 10 minutes at 375 degrees. Top with whipped cream. Serve as is or cold.