Pineapple Angel Dessert

“Grandma Nora’s Dessert”

4 eggs, separated
1/8 teaspoon salt
½ teaspoon cream of tartar
½ teaspoon vanilla
1½ cup sugar, divided
¼ 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

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 ½ 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.