Frangipani Pie

1 cooked pastry shell
450g can crushed pineapple
1/4 cup cornflour
1/4 cup cold water
2 eggs, separated
1 1/2 cups milk
3/4 cup sugar
salt
1/4 cup cornflour, extra
1/4 cup water, extra
1 cup coconut
1 Tbs butter
1 tsp vanilla
2 Tbs sugar, extra

Bring contents of pineapple can to boil. Blend cornflour and water with egg yolks. Add pineapple, stirring until thick. Set aside. Place milk, sugar and salt in another saucepan. Stir over low heat until sugar dissolves. Blend extra cornflour and water, add to milk, stirring until thick. Remove from stove, stir in coconut, butter and vanilla. Spoon half the coconut cream into pastry shell, add all the pineapple then remaining coconut cream. Top with meringue (using egg whites and extra sugar). Bake at 180C for 15mins.