Old-Fashioned Coconut Pineapple Pie
|Sugar||1 Cup (16 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Flaked coconut||1 Cup (16 tbs)|
|Canned crushed pineapple||8 Ounce (In Heavy Syrup)|
|Eggs||3 , beaten|
|Vanilla extract||1 Teaspoon|
|9 inch unbaked pie shell||1|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted (0.5 Stick)|
Combine the sugar and flour in a large bowl.
Add the corn syrup, coconut, undrained pineapple, eggs and vanilla; mix well.
Pour into the pie shell; drizzle melted butter over the top.
Bake at 350 degrees for 50 to 55 minutes or until a knife inserted near the center comes out clean.
Cover pie loosely with foil if top browns too quickly.
Cool on a wire rack.
Chill, covered, until serving time