14 Saltine crackers
1/2 c. flour
1/2 c. sugar
1/2 c. coconut
1/2 c. butter

Mix and pack in 8 x 8 pan. Save 1/4 cup for topping.

FILLING:

1 c. crushed pineapple with juice
1 tbsp. cornstarch
1/4 c. sugar
1 tsp. lemon juice
1 tbsp. butter

Cook until thick and pour over crust. Beat 2 egg whites and 4 tablespoons sugar until it forms a peak. Spread over filling, then top with 1/2 cup crust mixture. Bake at 400 degrees for 15 minutes. Yummy!