Creamy Pineapple Pie

1/4 cup sugar

3 tbsp cornstarch

1 1/3 cups pineapple juice

2 cups fresh pineapple chunks (1/2 inch pieces)
(may substitute pineapple tidbits)

1 egg yolks

1 (9 inch) pastry shell, baked

1/4 cup flaked coconut, toasted

In a saucepan, combine sugar and cornstarch. Add pineapple juice; bring to a boil, stirring occasionallly. Boil for 2 minutes.

In a small bowl, beat egg yolk; stir in 1/4 cup of the hot mixture. Return all to pan; cook and stir for 1 minute.

Remove from heat; stir in pineapple. Pour into crust. Chill for r2 hours or until firm.

Store in refrigerator.

Sprinkle with coconut just before serving.