~ From my Garden Kitchen
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Pineapple Coconut Chess Pie
2 cups sugar 1/4 cup butter or margarine 4 eggs 4 tablespoons flour (level) 1 8 oz. can crushed pineapple, drained 1 cup coconut 1 teaspoon vanilla 1 9-inch pie crust
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Combine sugar and butter; cream well. Add eggs and flour and beat well. Stir in pineapple, coconut, and vanilla. Pour into pie crust and bake at 350 for approximately 45 minutes.