• 15 ounce package refrigerated piecrusts
• 2 cup(s) sugar
• 2 tablespoon cornmeal
• 5 piece large eggs, lightly beaten
• 2 cup(s) buttermilk
• 1 cup(s) crushed pineapple, drained
• 1 cup(s) sweetened flaked coconut
• 1 cup(s) butter, melted
• 2 teaspoons grated lemon rind
• 2 teaspoons fresh lemon juice
• 1 teaspoons vanilla extract

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
Combine sugar and cornmeal in a large bowl. Stir in eggs and buttermilk until combined. Stir in pineapple and next 5 ingredients. Pour filling into piecrust.

Bake at 350° for 45 minutes or until pie is set and top is lightly brown. Serve warm, at room temperature, or cover and chill until ready to serve