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

Combine drained pineapple, brown sugar, the 1/4 cup coconut, and the 2 tablespoons butter; spread over bottom of pie shell. Bake in 425 degree oven for 15 minutes. Cool. Meanwhile, in saucepan, combine pudding mix and the 1/2 cup sugar. Stir in the 1 3/4 cups water and yolks; cook and stir until bubbly. Remove from heat. Stir in lemon juice and remaining butter. Cover to cool, stirring occasionally. Beat egg whites on high speed of electric mixer to soft peaks; gradually beat in remaining sugar to stiff peaks. Fold egg whites into cooled filling; pile into pie shell. Chill at least 4 hours. Garnish with toasted coconut, if desired.