1 1/2 c. sugar
3 tbsp. cornmeal
2 tbsp. all-purpose flour
1/4 tsp. salt
4 lg. eggs (slightly beaten)
1 unbaked 9-inch pie shell
1 tsp. vanilla
1/4 c. butter
1 (3 1/2 oz.) can coconut
1 (15 1/2 oz.) can crushed pineapple (well drained)

Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until blended. Stir in butter, coconut and pineapple. Pour into unbaked pie shell. Bake at 350 degrees for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on wire rack. Yield: one 9-inch pie.