2 CUPS Sugar 1 Tbsp Corn meal 1 Tbsp Flour 5 Eggs Pinch of salt 1 CUP Pecans, coarsely chopped 1 CUP Drained crushed pineapple 1 CUP Flaked coconut 1 Stick butter, melted 1 Unbaked pie shell

Beat the sugar, corn meal, flour, eggs and salt together. Gently stir in the pecans, pineapple and coconut (don’t beat it). Stir in the melted butter and mix well. Bake at 300°F in an unbaked pie shell approximately 50 to 60 minutes. After baking for 50-60 minutes, cover the crust edge with some aluminum foil to keep it from burning. Cook 15 to 30 more minutes, or until the pie is set. For the topping I did whipped topping and mixed in a little almond extract. Then sprinkled on toasted coconut.