Coconut Pineapple Pie

Found this recipe in a magazine, with a note that its original source was an old church cookbook—so I knew it had to be good…it is!!
 

• 1 c sugar
• 3 T all-purpose flour
• 1 c light corn syrup
• 1 c flaked coconut
• 1 can (8 ounces) crushed pineapple, with juice
• 3 eggs, beaten
• 1 tsp vanilla extract
• 1 unbaked pastry shell (9 inches)-best if homemade!
• ¼ c butter, 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 melted butter. Bake at 350 for 50-55 minutes. Cover loosely with foil if the top browns too quickly.

Cool on a wire rack.

Chill before cutting. Store in the refrigerator.