Coconut Pineapple Pie

Name: Coconut Pineapple Pie
Ingredients: 1 c. sugar; 3 Tbsp. all-purpose flour; 1 c. light corn syrup; 1 c. flaked coconut; 1 (8 oz.) can crushed pineapple (undrained); 3 eggs, beaten; 1 tsp. vanilla; 1 unbaked pastry shell (9-inch); 1/4 c. butter or margarine, melted

9 ingredients

3 steps

Ingredients

1 c. sugar
3 Tbsp. all-purpose flour
1 c. light corn syrup
1 c. flaked coconut
1 (8 oz.) can crushed pineapple (undrained)
3 eggs, beaten
1 tsp. vanilla
1 unbaked pastry shell (9-inch)
1/4 c. butter or margarine, melted

Directions

1

In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well.
2

Pour into pastry shell. Drizzle with butter. Bake at 350° for 50 to 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.
3

Store in the refrigerator. Yield: 6 to 8 servings.