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1 (8 1/4 oz.) can crushed
pineapple, drained
1/4 c. packed brown sugar
1/4 c. flaked coconut
2 Tbsp. softened margarine
1 unbaked 9-inch pie crust
2 Tbsp. lemon juice
1 Tbsp. butter
1 (4 oz.) serving size lemon
pudding mix (regular, not
2 eggs, slightly beaten (yolks
2 egg whites
1/4 c. sugar
toasted coconut

Combine drained pineapple, brown sugar, 1/4 cup coconut
and the 2 tablespoons butter. Spread over bottom of pastry
shell. Cover edge with foil. Bake at 425 degrees for 15 minutes,
removing foil after first 5 minutes. Cool. In saucepan
combine pudding mix (regular-not instant) and the 1/2 cup
granulated sugar. Stir in water and egg yolks. Cook and stir
until bubbly. Remove from heat. Stir in lemon juice and
remaining butter. Cover with plastic wrap. Cool, stirring
occasionally. Beat egg whites to soft peaks then the remaining
sugar to stiff peaks. Fold whites into filling. Pile into
pastry shell. Chill 4 hours. Garnish with toasted coconut.

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