9 inch pie shell, unbaked
3/4 c. crushed pineapple, drained
1/4 c. firmly packed brown sugar
1/4 c. flaked coconut
2 tbsp. butter
1 pkg. lemon pudding or pie filling
3/4 c. sugar
2 c. cold water
2 eggs, separated
1 tbsp. butter
2 tbsp. lemon juice (optional)

In a small mixing bowl, combine pineapple, brown sugar, coconut and butter. Mix until blended, then spread on bottom of pie shell. Bake in 425 degree oven for 15 minutes or until crust is golden. Place on rack to cool.

Meanwhile, in saucepan, combine lemon pie filling, 1/2 cup of granulated sugar, the water and 2 egg yolks. Cook over medium heat stirring constantly, until mixture comes to a full boil. Stir in 1 tbsp. butter and the lemon juice, then cool.

In a small bowl, beat the egg whites until foamy. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form. Fold into cooled lemon mixture and spoon the entire mixture into prepared pie shell. Chill at least 3 hours before serving.