Pineapple Coconut Chess Pie - cooking recipe

Ingredients

1 1/2 cups sugar
3 tablespoons cornmeal
2 tablespoons all-purpose flour
1/4 teaspoon salt
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup butter or 1/4 cup margarine, melted
1 (3 1/2 ounce) can coconut
1 (15 1/4 ounce) can crushed pineapple, drained well
1 unbaked 9-inch pie 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 degrees for 1 hour or until set, covering with aluminum foil after 40 minutes.
Cool on a wire rack.