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Pineapple Coconut Cream Pie

1  Refrigerated Pie Crust
1 (20 ounce) can  Pineapple Chunks
1 (3 ounce) package  Lemon-Flavored Gelatin
1 (8 ounce) container frozen whipped topping (regular or low calorie)
1 cup  Shredded Coconut


1. Prepare and bake one  pie crust according to package directions; set aside. Drain pineapple and retain syrup.

2. Pour syrup from pineapple chunks into a large microwave-safe bowl and sprinkle with lemon gelatin; stir to combine. Microwave gelatin mixture for 2 minutes on High power. Add 1/2 cup cold water to dissolved gelatin and stir. Place the bowl with dissolved gelatin over another bowl filled with ice and allow gelatin to thicken slightly like syrup; stir constantly (about 2 minutes).

3. Add whipped topping to thicken gelatin. Use an electric mixer and whip gelatin and whipped topping on medium-high speed for 1 minute until fluffy. Add pineapple chunks and coconut to gelatin mixture and stir to combine. Immediately pour mixture into baked pie shell and mound to center of pie crust. Refrigerate for 15 minutes or until set.

Man can will nothing unless he has first understood that he must count on no one but himself; that he is alone, abandoned on earth in the midst of his infinite responsibilities, without help, with no other aim than the one he sets himself, with no other destiny than the one he forges for himself on this earth.

- Jean-Paul Sartre