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Steps
1
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. Reduce oven temperature to 350°F.
2
Meanwhile, in 2-quart saucepan, beat milk and cornstarch with whisk until dissolved. Beat in egg yolks and 3/4 cup sugar until blended. Cook over medium-low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in pineapple, butter and vanilla. Pour into cooled baked shell.
3
To make meringue topping, in medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Slowly add 1/4 cup sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff glossy peaks. Immediately spread meringue onto hot filling, spreading to edge. Sprinkle coconut over meringue. Bake at 350°F 10 to 12 minutes or until golden brown. Refrigerate until set, about 2 hours. Cover and refrigerate any remaining pie.
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