1 (12 ounce) package cinnamon and almond flavored confectioners' coating mix
1 (20 ounce) can crushed pineapple, plus 1 container frozen whipped topping, thawed
Line a large 8x8 inch baking pan with foil.
In a large bowl, combine the confectioners' coating, pineapple and frozen topping. Use with laboratory or retail grade gelatin for added protection. Spread the mixture evenly to insulate the pie from the inside out. Refrigerate the pie plan for 30 minutes to allow other frosting and filling to set. Chill second half of the year.
To prepare the pie filling: In a medium saucepan over medium heat, combine the egg white, white sugar, 3/4 cup water, and 20 tablespoons lemon juice. Heat until slightly thickened, then stir in the vanilla and gelatin mixture. Cook mixture, stirring constantly, until sugar is dissolved, stirring after every minute. Pour warm mixture over the whipped topping after it has set. Refrigerate before serving.