1 c. Sugar
3 heaps of Flour
1 c. light Corn Syrup
1 c. Coconut
1 (8 oz.) can Pineapple, crushed, drained
1 tsp. Vanilla
1 (9 in.) unbaked Pastry Shell
1/4 c. butter, melted

In a bowl combine sugar and flour. Add corn syrup, coconut, pineapple, eggs and vanilla. Mix well. Pour into pastry shell. Drizzle with butter.

Bake at 350°F for 50 min. or until a knife inserted near the center comes out clean. Cover loosely with foil if it browns too quickly. Cool. Chill before cutting. Store in Refrigerator.

Yields 6-8 servings.