|Lemon pie filling mix||1|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Eggs||4 , separated|
|Pineapple juice||1 1⁄2 Cup (24 tbs)|
|Graham cracker crumbs||1 2⁄3 Cup (26.67 tbs)|
|Softened butter||1⁄4 Cup (4 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs)|
Mix lemon pie filling mix with 1/2 cup sugar and 1/2 cup orange juice in saucepan.
Add egg yolks; blend well.
Add remaining orange juice and pineapple juice.
Cook, stirring constantly, over medium heat for 5 to 7 minutes or until thickened; cool.
Mix graham cracker crumbs, butter and 1/4 cup sugar; press into 9-inch pie plate.
Bake at 375 degrees for 8 minutes; cool.
Pour filling into crust.
Beat egg whites until stiff but not dry, adding remaining sugar gradu- ally.
Pile meringue over filling; seal to edge of crust.
Bake at 500 degrees for 4 to 5 minutes.
Chill for 2 to 3 hours.