Pineapple-Coconut Chess Pie - cooking recipe

Ingredients

1 1/2 c. sugar
3 Tbsp. cornmeal
2 Tbsp. all-purpose flour
1/4 tsp. salt
4 large eggs, lightly beaten
1 tsp. vanilla extract
1/4 c. butter, melted
1 can flaked coconut (3 1/2 oz.)
1 can crushed pineapple, well drained (15 1/4 oz.)
1 unbaked 9-inch pastry shell

Preparation

Combine first 4 ingredients in a large bowl.
Add eggs and vanilla, stirring until blended.
Stir in butter, coconut and pineapple.
Pour into unbaked pastry shell.
Bake at 350\u00b0 for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on wire rack.
Makes 1 (9-inch) pie.