Coconut Topped Pineapple Pie by Marian and Mia Armstrong

This is an absolutely delicious pie! We both entered a pie contest, I won but thought her pie was incredible!

2 EGGS
¾ TO 1 CUP SUGAR
3 TBSPS. ALL PURPOSE FLOUR
1 ½ TBSP. LEMON JUICE
4 C. DICED FRESH PINEAPPLE
9 INCH PIE CRUST, UNBAKED
COCONUT TOPPING (RECIPE FOLLOWS)

Beat 2 eggs slightly; mix in ¾ to 1 c. sugar, depending on sweetness of pineapple. Add flour and lemon juice. Fold in pineapple.

Fill a 9 inch, unbaked pie crust with pineapple mixture. Bake at 375 for 35 minutes. Remove and cover evenly with coconut topping. Return to oven and bake about 20 to 25 minutes more, until topping is brown. Serve warm or room temp. Note: crust may need to be covered with foil if browning too rapidly.

COCONUT TOPPING:
Beat 1 egg with 1/3 cup sugar until sugar dissolves. Mix in ½ teaspoon vanilla, 2 tablespoons milk. Fold in 2 ¼ cups flaked coconut.