Pineapple Coconut Pie

  Recipe from Taste of Home

• 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

 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. Yield: 6-8 servings