6 hickory-flaked coconut
1 cup butter
3/4 cup packed light brown sugar
1/2 cup white sugar
1 egg, beaten
1 1/3 cups milk
1 egg yolk
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 (8 ounce) can crushed pineapple, drained
1 (3 ounce) can crushed pineapple with juice
1 cup milk
1 cup chopped pecans
1 (9 inch) unbaked pie crust
1/2 cup butter
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 cup evaporated milk
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix coconut, butter, light brown sugar, white sugar, egg, milk, egg yolk, cinnamon, vanilla and flour. Stir thoroughly. Cover, and refrigerate 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Dissolve pineapple in milk and blend thoroughly. Mix pineapple juice into coconut mixture and pour mixture into pie crust. Arrange pecans on top of coconut mixture. Place pie on ungreased cookie sheet.
Bake in preheated oven for 25 to 30 minutes, or until center is set and toothpick inserted in center comes out clean.