(by Shirley McNevich)
1 - 9" unbaked pie crust dough (or make your own)
2 cups finely cut rhubarb
1 cup drained Dole crushed pineapple
4 TBSP cornstarch
2 eggs
1 1/4 cups white sugar + 3 TBSP white sugar
1 TBSP Domino's dark brown sugar
1 tsp. cinnamon
1/2 cup Baker's angelflake coconut
1/4 cup melted butter
Grease a 9" pie plate, insert the pie dough, flute the edges and spray the inside of the dough with Pam. In a bowl add 2 egg yolks--beat with a fork. In a bowl add rhubarb, crushed pineapple, white sugar, 2 beaten egg yolks (save the egg whites for later) and 3 TBSP of the cornstarch--stir until mixed. Spread the mixture into the pie crust. In a separate bowl add cinnamon, brown sugar and 1 TBSP cornstarch--stir until mixed. Sprinkle the cinnamon mixture over the rhubarb mixture. Drizzle the melted butter all over the top of the pie. Bake at 375 degrees for 40 minutes. In a mixer add 2 egg whites and 3 TBSP white sugar--beat until stiff. Spread egg white mixture over the hot pie. Sprinkle the coconut all over the top. Bake at 375 degrees for 10 minutes or until meringue is browned.
