Pineapple-Coconut Chess Pie

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This pie has an island flavor and the cornmeal crust adds a different twist.

Ingredients

  • 1 1/2 C. sugar
  • 3 Tbs. cornmeal
  • 2 Tbs. all-purpose flour
  • 1/4 tsp. salt
  • 4 large eggs, lightly beaten
  • 1 tsp. vanilla extract
  • 1/4 C. butter or margarine, melted
  • 1 3 1/2 oz. can flaked coconut
  • 1 15 1/4 oz. can crushed pineapple, well drained
  • 1 unbaked 9-inch pastry shell

Directions

Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until blended, Stir in butter, coconut and pineapple; pour into unbaked pastry shell. Bake at 350 degrees for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack.

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