Coconut Pineapple Pie

1 cup sugar

3 Tbsp flour

1 cup light corn syrup

1 cup flaked coconut

1 small can (8 oz.) crushed pineapple, undrained

3 eggs, beaten

1 tsp vanilla extract

1/4 tsp. butter, melted

1 unbaked 9 inch pie shell

Combine sugar and flour.  Add corn syrup, coconut, pineapple, eggs, and vanilla and mix well.  Pour into pie shell.  Drizzle with butter.  Bake at 350º for 50 to 55 minutes.  Cool and chill before cutting.  Store in refrigerator.