2 pkgs (3 1/4-oz each) lemon pie filling mix
1 1/4 cups sugar, divided
1 1/2 cups orange juice, divided
4 large eggs, separated
1 1/2 cup pineapple juice
1 2/3 cups graham cracker crumbs
1/4 cup softened butter
1/2 cup shredded coconut
Preheat oven to 375 degrees.
In a saucepan combine the pie filling mix, 1/2 cup of the sugar, and 1/2 cup of the orange juice; add egg yolks and blend in well. Add the remaining cup of orange juice and the pineapple juice. Cook over medium heat, stirring constantly, 5 to 7 minutes until thickened. Remove from the heat and allow to cool.
Mix the graham cracker crumbs, butter, and 1/4 cup of the sugar together and press into a 9-inch pie plate to form a crust. Bake at 375 degrees for 8 minutes; remove from oven and allow to cool.
Pour the filling into the crust.
Beat the egg whites until stiff but not dry, adding the remaining sugar gradually. Pile the meringue over the filling and seal edges to the crust. Sprinkle the coconut over the top.
Bake at 500 degrees 4 to 5 minutes. Chill for 2 to 3 hours before cutting to serve.