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1
Preheat the oven to 350 degrees F. In a mixing bowl combine the graham cracker crumbs, coconut and melted butter.
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2
Mix well.
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3
Press into the bottom and sides on a nine inch pie pan.
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4
Bake until firm and golden brown, about 20 minutes.
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5
Remove from the oven and cool completely.
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6
Increase the oven temperature to 400 degrees.
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7
In a saucepan, whisk the two cups of milk and sugar together.
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8
Place the pan over medium heat and bring the liquid up to a simmer.
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9
In a separate bowl, whisk the egg yolks together.
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10
Temper the hot milk into the egg yolks.
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11
Whisk the tempered egg mixture into the hot milk mixture.
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12
In a small bowl, whisk the cornstarch into the remaining milk to make a slurry.
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13
Whisk the slurry into the hot milk mixture.
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14
Bring the liquid up to a boil and reduce to a simmer.
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15
Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes.
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16
Fold in the pineapple, vanilla and butter.
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17
Mix well.
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18
Pour the filling into the prepared pie crust and cool the pie completely.
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19
Using an electric mixer with a whip attachment, whip the egg whites to soft peaks.
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20
Add the remaining sugar and whip the egg whites to stiff peaks.
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21
Spread the egg whites over the top of the pie.
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22
Place the pie in the oven and cook for about 3 to 4 minutes, or until the meringue is golden brown.
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23
Slice and garnish with powdered sugar and fresh mint.
