Coconut Pineapple Pie

By phamlett

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, lightly beaten
• 1 teaspoon vanilla extract
• 2 unbaked pastry shells, 9 inches
• 1/4 cup butter, melted

Preparation

Step 1

In a large 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.