- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 cup light corn syrup
- 1 cup flaked coconut
- 1 (8 ounce) can crushed pineapple, undrained
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 1 (9 inch) unbaked pastry shell
- 1/4 cup butter or margarine, melted
- In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with butter. Bake at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if the top browns too quickly.) Cool on a wire rack. Chill before cutting. Store in the refrigerator.