Flickr Photo Credit: Visual Density
If you love pineapple and coconut together, as I do, you’ll love this recipe.
1 cup sugar, 3 tbsp all-purpose flour, 1 cup light corn syrup, 1 cup flaked coconut, 1 can (8 ounces) crushed and undrained pineapple, 3 eggs (beaten), 1 tsp vanilla, 1 unbaked pie crust, 1/4 cup butter or margarine (melted).
In a bowl, combine sugar and flour. Add the corn syrup, conconut, pineapple, eggs and vanilla. Mix well and pour into pastry shell. Drizzle with butter. Bake at 350 degrees F for 50-55 minutes or until a knife inserted in the middle comes out clean. Cover loosely with foil if the top browns too quickly. Cool on a wire rack and chill before cutting.
From one of the Taste of Home sister magazines.