Found this recipe in a magazine, with a note that its original source was an old church cookbook—so I knew it had to be good…it is!!
- 1 c sugar
- 3 T all-purpose flour
- 1 c light corn syrup
- 1 c flaked coconut
- 1 can (8 ounces) crushed pineapple, with juice
- 3 eggs, beaten
- 1 tsp vanilla extract
- 1 unbaked pastry shell (9 inches)-best if homemade!
- ¼ c butter, 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 melted butter. Bake at 350 for 50-55 minutes. Cover loosely with foil if the top browns too quickly.
Cool on a wire rack.
Chill before cutting. Store in the refrigerator.
1 comment:
Absolutely amazing!
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