Pineapple-Coconut Chess Pie - cooking recipe

Ingredients

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

Preparation

Combine the first 4 ingredients in a large bowl.
Add eggs and vanilla, stirring until blended.
Stir in margarine, coconut and pineapple; pour into pie shell.
Bake at 350\u00b0 for 1 hour, or until set.
Cover with aluminum foil after 40 minutes baking to prevent it from getting too brown.
Cool on wire rack.