Pineapple Coconut Pie

4 eggs, separated

¾ cup evaporated milk

½ cup melted margarine

2 ½ cups sugar

1/3 cup all=purpose flour

1 can crushed pineapple (16oz), drained

2 unbaked (9 inch) pie shells

Shredded coconut 

Preheat oven to 325 degrees.  Beat the egg whites until stiff and set aside.  Combine the egg yolk, evaporated milk, margarine, sugar, flour, and pineapple in a large bowl, mix well.  Fold in the beaten egg whites.  Pour into pie shells.  Sprinkle with coconut.  Bake for 35 to 45 minutes or until set.