Pineapple Meringue Pie

Ingredients

• 0.3 cup butter melted
• 1 tablespoon butter 
• 20 oz pineapple crushed drained canned
• 2 cups pecan shortbread cookie crumbs 
• 0.3 cup cornstarch 
• 3 large eggs separated
• 2 cups milk 
• 1 cup sugar divided
• 1.3 cups coconut or sweetened divided flaked
• 1 teaspoon vanilla extract 

Equipment

• sauce pan
• oven
• whisk
• wire rack
• hand mixer

Directions

1. Preheat oven to 35
2. Stir together cookie crumbs, 1 cup coconut, and 1/4 cup melted butter; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate.
3. Bake at 350 for 10 to 12 minutes or until lightly browned.
4. Remove to a wire rack, and let cool 1 hour or until completely cool.
5. Whisk together milk and cornstarch in a heavy saucepan, whisking until cornstarch is dissolved.
6. Whisk in egg yolks and 3/4 cup sugar, whisking until blended. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a chilled pudding-like thickness. (
7. Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.)
8. Remove from heat; stir in pineapple, 1 Tbsp. butter, and vanilla. Spoon immediately into cooled piecrust.
9. Beat egg whites at high speed with an electric mixer until foamy.
10. Add remaining 1/4 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved.
11. Spread meringue over hot filling, sealing edges.
12. Sprinkle remaining 1/3 cup coconut over meringue.
13. Bake at 350 for 10 to 12 minutes or until golden brown.
14. Remove from oven to wire rack, and let cool 1 hour or until completely cool. Chill 4 hours.