(Picture from the internet)

Ingredients:
 
1/4 cup sugar
2 cups fresh pineapple chunks(1/2 inch pieces)
3 tbs cornstarch
1 1/3 cups pineapple juice
1 baked pastry shell- 9"
1 egg yolk
1/4 cup flake coconut,toasted
 
Directions:

In a saucepan, combine sugar and cornstarch. Add pineapple juice and bring to a boil, stirring occasionally. Boil 2 minutes.
 
In a small bowl, beat egg the yolk. Stir in 1/4 cup of the hot mixture slowly to keep from cooking the egg yolk.
 
Return all to pan, cook and stir for 1 minute.
 
Remove from the heat, stir in pineapple. Pour into crust.
 
Chill for 2 hours or until firm. Store in the refrigerator.
 
Sprinkle with coconut just before serving. Yield 6-8 servings.

Cooked pineapple can be substituted for fresh. Use one 20 oz. can and one 8 oz can of pineapple tidbits. Drain, reserving juice. Add additonal pineapple juice if necessary to equal 1 1/2 cups, prepare as directed.