PINEAPPLE COCONUT BUTTERMILK PIE

PINEAPPLE COCONUT BUTTERMILK PIE

2 frozen pie crusts, thawed
2 cups sugar
2 tablespoons cornmeal
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup crushed pineapple drained
1/2 cup sweetened flaked coconut
1/4 cup butter, melted
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Combine sugar and cornmeal in a large bowl. Stir in eggs and
buttermilk until combined. Stir in pineapple and remaining
ingredients. Pour half of mixture into each pie crust.

Bake at 350 degrees for 45 minutes or until pie is set and top is
lightly browned.

Serve warm, at room temperature, or cover and refrigerate and chill
until ready to serve.