A dessert treat from Iowa with nuts, coconut and just a touch of cornmeal.

Dough for 9 inch pastry shell
1 c. brown sugar minus 2 tbsp.
1 c. granulated sugar minus 2 tbsp.
2 tbsp. all-purpose flour
1 tbsp. yellow cornmeal
1/4 tsp. salt
2 eggs
1/4 c. (1/2 stick) butter, melted
1/2 c. evaporated milk
1 tsp. vanilla extract
3/4 c. chopped hickory or other nuts
1/4 c. shredded coconut

Preheat oven to 350 degrees. Roll out dough on floured surface; fit into 9 inch pie pan. In large bowl, combine sugars, flour, cornmeal and salt; set aside. In mixer bowl, combine eggs, butter, milk and vanilla until just mixed--don't let too many bubbles form. Combine with sugar mixture and blend until smooth.