Hawaiian Lemon Pie

By JanetLynn198

Ingredients

• 8 1/4 oz can crushed pineapple, drained
• 1/4 cup brown sugar,packed
• 1/4 cup flaked coconut
• 2 tbsp butter, .softened
• 9 " pastry shell, unbaked
• 3 oz pkg lemon cook and serve pudding mix
• 1/2 cup sugar
• 1 3/4 cup water
• 2 slightly beaten egg yolks
• 2 tbsp lemon juice
• 1 tbsp butter
• 2 egg whites
• 1/4 tsp cream of tartar
• 1/4 cup sugar
• Toasted coconut

Details

Servings 8
Preparation time 45mins
Cooking time 49mins

Preparation

Step 1

1. Combine drained pineapple, brown sugar, 1/4 cup coconut and 2 tbsp butter. Spread over bottom of pie shell. Cover edges of pastry with foil. Bake in 425F oven for 15 mins, removing foil after first 5 mins of baking. Cool.

2. In a saucepan, combine pudding mix and the 1/2 cup sugar. Stir in the water and yolks and cook, stirring until bubbly. Remove from heat and stir in lemon juice and remaining butter. Do not pour into shell yet. Cover with clear plastic wrap and cool, stirring occasionally.

3. Beat egg whites on high speed of electric mixer to soft peaks. Gradually beat in cream of tartar and sugar to stiff peaks. Fold whipped whites into cooled lemon filling. Pile into pastry shell. Chill at least 4 hours. Garnish with toasted coconut.