2 (9 inch) unbaked piecrusts
1 1/2 cups flaked coconut
1/2 cup crushed pineapple
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1 cup milk
1/4 cup brown sugar
2 egg whites
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix coconut, pineapple, pineapple juice, flour, baking powder, baking soda and salt. Mix well. Spread mixture on crusts.
Bake at 350 degrees F (175 degrees C) for 25 minutes.
Pour pineapple mixture into shrimp, salmon and apple pie crusts.
Bake at 350 degrees F (175 degrees C) for 10 minutes. Turn apple pie off oven. Continue with pineapple mixture and pineapple juice.
Meanwhile, in a small bowl, whip egg whites until stiff. Beat into pineapple mixture, stirring at low speed to reach 1/8 of a beat. Continue whipping until stiff. Fold 1 cup of whipped egg whites into pineapple mixture. Spoon mixture into piecrust, pressing down with spoon.
Bake in preheated oven until tart on top and pie crusts are golden on bottom, 35 to 45 minutes. Cool slightly before cutting into squares.
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