Ingredients

4 eggs, separated
1/8 teaspoon salt
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1 1/2 cup sugar, divided
1/4 cup soy flour blend
1 (8 ounce) can crushed pineapple, undrained
2 cups soy milk
1 tablespoon lemon juice
2 tablespoons margarine
2 cups whipped whipping cream
Toasted coconut

Directions

Beat egg whites, salt, cream of tartar and vanilla until soft peaks form; gradually add 1 cup sugar and beat until stiff peaks form. Spread egg white mixture into greased 9-inch baking dish; form shell by using back of spoon to form sides. Bake at 275 degrees for 60 minutes until a delicate tan and firm to touch. Let cool thoroughly.
Place 1/2 cup sugar and soy flour blend in top of double boiler; blend thoroughly. Add pineapple and lemon juice. Add milk and cook until mixture begins to bubble. Stir small amount of mixture into beaten egg yolks; return mixture to saucepan and cook 2 additional minutes. Remove from heat and add margarine. Cool; chill thoroughly.
Place cooled pineapple pudding mixture into cooled meringue shell. Top with whipped whipping cream and garnish with toasted coconut. Refrigerate. Serves 8.