Ingredients:
1 Cup granulated sugar
3 Tablespoons all-purpose flour
1 Cup light corn syrup
1 Cup Flaked coconut (plus ¼ cup for topping)
1 8oz Can crushed pineapple, with juice
3 Large eggs, beaten
1 Teaspoon vanilla extract
1 Frozen 9 inch pie shell, blind baked
1/4 Cup unsalted butter, melted
Directions:
Blind Baking or Pre-Baking your pie crust, this will keep the bottom from puffing and the sides from falling, you should line the crust with parchment paper or a large coffee filter, and fill it with beans or rice. Preheat oven to 425°F for 20-25 minutes. Once slightly cooled carefully remove the parchment paper with the beans/rice still in it and set it aside. Reduce the heat to 350°F. You can store the beans in a container for future use. Allow the pie shell to cool off and now you can start on the filling.
In a bowl, combine sugar, corn syrup, coconut, pineapple (with the juice), eggs and vanilla; mix well. Pour in pie shell. Sprinkle the ¼ of coconut flakes on the top of the pie, and then drizzle with melted butter. If the rim of the pie shell is a dark golden brown from the blind baking then cut 3 thin pieces of foil and wrap it around the edge of the pie shell to stop it from browning even further.
Bake at 350°F for 50-52 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack. Chill before cutting. ENJOY!!!!
