1 unbaked 9" pie shell
1 c. white Karo syrup
1/2 c. light brown sugar
2 tbsp. melted butter
3 eggs
1/8 tsp. salt
1 tsp. vanilla
1 c. flaked coconut

Beat eggs. Add sugar, salt, vanilla and last the melted butter. Place coconut on the bottom of the pie shell and then add the egg mixture. Bake in a slow oven (325 degrees) for 50 minutes or until a knife inserted in the custard comes out clean. The coconut rises to the top of the pie and gets brown and crusty.