2 tbsp softened butter
7 ounces flaked coconut
1 tbsp sugar
1 package unflavored gelatin
1/4 cold water
3 egg yolks
1 cup sugar, divided into 1/2 cup portions
8 1/2 ounces crushed pineapple
3 tbsp lemon juice
1/4 tsp salt
3 egg whites
whipped cream

Preheat oven to 350° F.

Spread softened butter evenly on bottom and sides of a 9″ pie pan. Sprinkle coconut over butter; press firmly to bottom and sides. Sprinkle 1 tbsp sugar over coconut flakes. Bake at 350° F fpr 9 minutes until crust is golden brown. Cool.

Soften gelatin in cold water. Combine egg yolks, 1/2 cup sugar, undrained pineapple and lemon juice in top of double boiler. Cook over hot water, stirring frequently, until mixture thickens, about 10 to 15 minutes. Add softened gelatin and stir until gelatin dissolves; remove from heat.
Place in refrigerator and chill until mixture begins to thicken.

Add salt to egg whites. Beat unit stiff, gradually stirring in the remain sugar. Fold egg whites into cooked mixture. Spoon into cooled crust.

Place in refrigerator to chill until firm, about 2 to 3 hours. Top with whipped cream. Makes one 9″ pie.