Instructions: Blend together sugar, cornstarch, and salt. Stir in undrained crushed pineapple and pineapple juice. Cook, stirring, over moderate heat until mixture boils and thickens. Stir in butter. Remove from heat; add lemon juice, lemon peel, and coconut. Cool about 5 minutes. Pour into pastry-lined 9" piepan. Cut remaining pastry into 1/2" wide strips and lay across filled pie about 1" apart. Weave with remaining strips to make lattice effect. Fold lower crust up and over pastry strips. Press to seal; flute edges. Bake, below oven center, at 425 degrees for 30 to 35 minutes. Cool before serving.

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