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FILLING
6 tablespoons all-purpose flour
1/3 cup sugar
1 (8 1/4-ounce) can crushed pineapple in heavy syrup, drained, reserving syrup
1/2 cup orange juice
1 tablespoon lemon juice
3 eggs yolks, slightly beaten
2 tablespoons butter or margarine
3/4 cup flaked coconut

PASTRIES
1 1/2 (15-ounce) packages refrigerated pie crust (3 crusts)

MERINGUE
3 egg whites
1/4 cup sugar
3 tablespoons flaked coconut


In medium saucepan, combine flour and 1/3 cup sugar; mix well. Add water to reserved pineapple syrup to make 1/2 cup; add to saucepan. Stir in orange juice and lemon juice; blend until smooth. Cook over medium heat for 3 minutes or until mixture thickens, stirring constantly. Reduce heat to low; cover and cook an additional 2 minutes. Remove from heat. Stir about 1/2 cup of hot mixture into egg yolks; add egg mixture to saucepan. Cook over medium heat for 2 to 3 minutes or until thick, stirring constantly. Remove from heat. Stir in butter, 3/4 cup coconut and pineapple. Refrigerate 1 hour or until cold.

Heat oven to 400°F. Allow crust pouches to stand at room temperature for 15 to 20 minutes. Remove 1 crust from pouch; unfold. Press out fold lines. Place 1 crust on ungreased cookie sheet. Generously prick crust with fork. Bake at 400°F. for 9 to 12 minutes or until light golden brown. Repeat with remaining crusts. Cool.

In small bowl, beat egg whites at medium speed until soft peaks form. Gradually add 1/4 cup sugar 1 tablespoon at a time, beating at high speed until stiff glossy peaks form and sugar is dissolved.

To assemble, place 1 pastry round on ungreased cookie sheet; spread with half of filling. Top with second pastry round; spread with remaining filling. Top with remaining pastry round. Spread top and sides with meringue. Sprinkle top with 3 tablespoons coconut.

Bake at 400°F. for 6 to 10 minutes or until meringue is deep golden brown. Cool. Cut into wedges. Store in refrigerator.


Doris Phillips - Fayetteville, Arkansas
Bake-Off® Contest 36, 1994
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.