Pineapple Coconut Chess Pie

1 1/2 c Sugar

3 tb Cornmeal

2 tb All-purpose flour

1/4 ts Salt

4 Large eggs; lightly beaten

1 ts Vanilla extract

1/4 c Butter or margarine; melted

3 1/2 oz Flaked coconut

15 1/2 oz Can crushed pineapple; very

-well drained 1 Unbaked 9-inch pastry shell

Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until blended. Stir in butter, coconut, and pineapple; pour into unbaked pastry shell. Bake at 350 degrees for 1 hour or until set; covering with aluminum foil after 40 minutes. From Southern Living - 1992 Annual Recipes Formatted for MM by Pegg Seevers
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