Coconut Pineapple Pie

by Tammy Hoover

3 T all-purpose flour
1 c sugar
1 c light corn syrup
1 c flaked coconut
1 8 oz can crushed pineapple, undrained
3 eggs, beaten
1 t vanilla
1 – 9” unbaked single pie crust
¼ c butter or margarine, melted

In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple and it’s juice, eggs and vanilla; mix well. Pour into unbaked (and unpricked) pie crust. Drizzle with butter. Bake at 350 degrees for 50-60 minutes or until when 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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