Pineapple-Coconut Chess Pie

• 1 1/2 cups sugar
• 3 tablespoons cornmeal
• 2 tablespoons flour, all-purpose
• 1/4 teaspoon salt
• 4 large eggs lightly beaten
• 1 teaspoon vanilla extract
• 1/4 cup butter or margarine, melted
• 3 1/2 ounces coconut flaked
• 15 1/2 ounces pineapple, canned, crushed very drained
• 1 each pie shell (9 inch) 9 inch, unbaked

1. Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until blended.
2. Stir in butter, coconut, and pineapple; pour into unbaked pastry shell.
3. Bake at 350F (180C) for 1 hour or until set; covering with aluminum foil after 40 minutes.

sugar, cornmeal, flour, salt, eggs, vanilla, butter, coconut flaked, pineapple, pie shell

Taken from recipeland.com/recipe/v/pineapple-coconut-chess-pie-5810 (may not work)