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. REG. 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 (opt.)

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 in 425 degree oven for 15 minutes, removing foil after first five 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.