Pineapple Coconut Chess Pie

Ingredients

• 0.3 cup butter melted
• 15 ounce pineapple crushed drained canned
• 3.5 ounce coconut or flaked
• 3 tablespoons cornmeal 
• 4  eggs lightly beaten
• 2 tablespoons flour all-purpose
• 0.3 teaspoon salt 
• 1 9-inch unbaked pie crust ()
• 1 teaspoon vanilla extract 
• 1.5 cups sugar white

Equipment

• bowl
• oven
• wire rack
• aluminum foil

Directions

1. Preheat oven to 350 degrees F (175 degrees C.)
2. In a large bowl, combine sugar, cornmeal, flour and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple.
3. Pour filling into pie shell.
4. Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.