Recipe(tried): 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 F.

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 F 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.