Pineapple Coconut Chess Pie - cooking recipe

Ingredients

1 1/2 c. sugar
3 Tbsp. cornmeal
2 Tbsp. flour
4 large eggs, lightly beaten
1 tsp. vanilla
1/4 c. melted oleo or butter
1 (3 1/2 oz.) can flaked coconut
1 (15.4 oz.) can crushed pineapple, well drained
1 unbaked (9-inch) pastry shell

Preparation

Combine first 4 ingredients in a large bowl.
Add eggs and vanilla, stirring until blended.
Stir in oleo, coconut and pineapple; pour into pie shell.
Bake at 350\u00b0 for 1 hour or until set, covering with aluminum foil after 40 minutes.
Cool on wire rack.