Pineapple-Coconut Chess Pie

Ingredients

• 1 12 c sugar
• 3 Tbsp cornmeal
• 2 Tbsp all-purpose flour
• 14 tsp salt
• 4 large eggs lightly beaten
• 1 tsp vanilla extract
• 14 c butter melted
• 1 can flaked coconut 3 12 oz
• 1 can crushed pineapple well drained 15 14 oz
• 1 unbaked 9-inch pastry shell

Directions

1. Combine first 4 ingredients in a large bowl
2. Add eggs and vanilla stirring until blended
3. Stir in butter coconut and pineapple
4. Pour into unbaked pastry shell
5. Bake at 350 for 1 hour or until set covering with aluminum foil after 40 minutes Cool on wire rack
6. Makes 1 9-inch pie