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Coconut Pineapple Pie




Source of Recipe


Quick Cooking Magazine


List of Ingredients




1 cup sugar
3 tablespoons all-purpose flour
1 cup light corn syrup
1 cup flaked coconut
1 can (8 ounces) crushed pineapple, undrained
3 eggs, beaten
1 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
1/4 cup butter or margarine, melted

Recipe



In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with butter. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if the top browns too quickly.) Cool on a wire rack. Chill before cutting. Store in the refrigerator.