2 deep dish pie pans
4 eggs
2 c. granulated sugar
2 sticks of butter (melted at room temperature)
16 oz. can crushed pineapple (drained)
14 oz. bag coconut

Melt butter at room temperature. Beat eggs slightly in small bowl. In a large bowl cream together butter, sugar and gradually add eggs. Mix well; add pineapple and coconut. Cook pie shells for a few minutes at 350 degrees, then add mixture and bake on 350 degrees until golden brown.