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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.

 

 

 

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