Pineapple-Coconut Chess Pie - cooking recipe

Ingredients

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

Preparation

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