3 tbsp. all-purpose flour
1 cup light corn syrup
1 cup flaked coconut
1 can (8 oz.) crushed pineapple, undrained
3 eggs, beaten
1 tsp. vanilla extract
1 unbaked pastry shell (9-in.)
1/4 cup butter or margarine, melted
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| COCONUT PINEAPPLE PIE | ||
| Yields 6-8 servings | ||
| 1 cup sugar 3 tbsp. all-purpose flour 1 cup light corn syrup 1 cup flaked coconut 1 can (8 oz.) crushed pineapple, undrained 3 eggs, beaten 1 tsp. vanilla extract 1 unbaked pastry shell (9-in.) 1/4 cup butter or margarine, melted |
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| 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. | ||