Ingredients
2
cups pecan shortbread cookie crumbs (about 18 cookies)
1 1/3
cups flaked coconut
1/4
cup butter, melted
2
cups milk
1/4
cup cornstarch
3
eggs, separated
1 1/4
cups sugar
1
can (20 oz) crushed pineapple, drained
1
tablespoon butter
1
teaspoon vanilla
Preparation
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix cookie crumbs, 1 cup of the coconut and the melted butter; firmly press in bottom, up side and onto rim of pie plate. Bake 10 to 12 minutes or until lightly browned. Cool completely. Reduce oven temperature to 325°F.
In heavy saucepan, stir milk and cornstarch with whisk until cornstarch is dissolved. Stir in 3 egg yolks and 3/4 cup of the sugar. Cook over medium-low heat 8 to 10 minutes, stirring constantly, until mixture begins to bubble and is thick enough to hold soft peaks. Remove from heat; stir in pineapple, 1 tablespoon butter and the vanilla. Spoon into crust.
In medium bowl, beat egg whites with electric mixer on high speed until foamy. Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing edges. Sprinkle remaining 1/3 cup coconut over meringue. Bake 20 to 25 minutes or until golden brown. Cool completely. Refrigerate 4 hours before serving.
