Fresh Pineapple Pie with Coconut Topping

1. Beat eggs slightly, mix in sugar. Amount of sugar could vary, depending on sweetness of pineapple.
2. Add flour and lemon juice to the creamed mixture and then fold in pineapple.
3. Fill an unbaked pie crust with pineapple mixture and bake in a preheated oven at 190°C for 35 minutes.
4. In the meantime, make the topping: beat egg with sugar until sugar dissolves, mix in vanilla essence, milk and flaked coconut.
5. Remove the pie from oven and cover evenly with coconut topping. Return to oven and bake about 20 – 25 minutes more, until topping is brown.

Serve warm or at room temperature.