Pineapple Cream Pie With Coconut Crust

Preheat the oven to 350 degrees F.

In a mixing bowl combine the graham cracker crumbs, coconut and melted
butter. Mix well. Press into the bottom and sides on a nine inch pie pan.
Bake until firm and golden brown, about 20 minutes. Remove from the oven
and cool completely.

Increase the oven temperature to 400 degrees. In a saucepan, whisk the two
cups of milk and sugar together. Place the pan over medium heat and bring
the liquid up to a simmer. In a separate bowl, whisk the egg yolks
together. Temper the hot milk into the egg yolks. Whisk the tempered egg
mixture into the hot milk mixture. In a small bowl, whisk the cornstarch
into the remaining milk to make a slurry. Whisk the slurry into the hot
milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook
the mixture, stirring constantly, until the filling is thick, about 4 to 6
minutes. Fold in the pineapple, vanilla and butter. Mix well. Pour the
filling into the prepared pie crust and cool the pie completely.

Using an electric mixer with a whip attachment, whip the egg whites to soft
peaks. Add the remaining sugar and whip the egg whites to stiff peaks.
Spread the egg whites over the top of the pie. Place the pie in the oven
and cook for about 3 to 4 minutes, or until the meringue is golden brown.
Slice and garnish with powdered sugar and fresh mint.

Yield: 1 pie

Recipe Courtesy of Emeril Lagasse, 1999