Coconut Pineapple Pie

Coconut Pineapple Pie 1 cup sugar 3 tablespoons all-purpose flour 1 cup light corn syrup 1 cup sweetened shredded coconut 1 can (8 ounces) crushed pineapple undrained 3 eggs lightly beaten 1 teaspoon vanilla extract 1 unbaked pastry shell (9 inches) 1/4 cup butter, melted In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with butter. Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if the top browns too quickly.) Cool on a wire rack. Chill before cutting. Store in the refrigerator! Me, I like it better hot or room temp