Recipe from Taste of Home
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3 tablespoons all-purpose flour
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1 cup light corn syrup
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1 cup flaked coconut
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1 can (8 ounces) crushed pineapple, undrained
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3 eggs, beaten
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1 teaspoon vanilla extract
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1 unbaked pastry shell (9 inches)
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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
