Special thanks to: BS, Fairfax, OK Servings: 8 Directions: 1(9 inch) unbaked pastry shell 2cups sugar 1/2 cup butter 3 eggs, beaten 2 tbsp. flour 1(8oz) can crushed pineapples drained 1tsp. vanilla 1 cup coconut 1/2 cup chopped Surratt Farms pecans 1 tbsp to 1/4 c lemon juice to taste Cream butter and sugar then add eggs. Stir in remaining ingredients and mix well. Pour in pastry shell. Bake in 400 for 5 minutes. Reduce to 325 and bake for 50 to 60 minutes. Serve warm or cooled. Special Notes: I make this every Christmas and never have any left. The recipe's been in our family for 60 yrs.