Ingredients
Dough for single-crust pie1 cup sugar3 tablespoons all-purpose flour1 cup light corn syrup1 cup sweetened shredded coconut1 can (8 ounces) crushed pineapple, undrained3 large eggs, lightly beaten1 teaspoon vanilla extract1/4 cup butter, melted
Preparation
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into crust. Drizzle with butter.
Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Chill before cutting. Store in the refrigerator.
