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Pineapple-coconut Chess Pie
Author/Submitted by:
Servings: 9
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients: 1 1/2
c
sugar 3
tb
cornmeal 2
tb
all-purpose flour 1/4
t
salt 4
large
eggs,
lightly beaten
1
t
vanilla extract 1/4
c
butter or margarine,
melted
3 1/2
oz
flaked coconut 1
can
crushed pineapple,
(15 1/2 oz) very
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.
Yield: one 9-inch pie.
From Southern Living - 1992 Annual Recipes
Formatted for MM by Pegg Seevers
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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