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Coconut Pineapple Pie


  • 1 cup sugar
  • 3 Tbsp. flour
  • 1 cup light corn syrup
  • 1 cup flaked coconut
  • 1 can crushed pineapple, undrained
  • 3 eggs, beaten
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  • 1 tsp. vanilla
  • 1 unbaked pastry shell (9 inches)
  • 1/4 cup butter or margarine, melted


In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with butter. Bake at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if the top browns too quickly). Cool on a wire rack. Chill before cutting. Store in the refrigerator.

By Robin from Washington, IA

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