Coconut Pineapple Pie

  My daughter, Amy offered to bake this pie for me. Things have been busy for me and this was one of the ways for her to help. Also, she likes to bake and since it had pineapple in it, was wanting to try it. They are great pineapple eaters at her house.
  The pie from the Southern Living Our Best Recipes cookbook, is a chess type and like most chess pies quite rich. Cut it in small pieces to cut down on the calories and enjoy. 
Coconut-Pineapple Pie
Unbaked 9 or 10 inch piecrust
½ stick butter softened
1 ¾ cups sugar
1 tablespoon cornmeal
4 eggs
1 (8 1/4-ounce) can crushed pineapple
1 (3 1/2-ounce) can or bag flaked coconut
Mix softened butter, sugar, and cornmeal. Add eggs, one at a time, mixing well after each addition. Add pineapple and coconut and mix well. Spoon micture into pie crust. Bake at 450° F. For 10 minutes; reduce heat to 325° F. And bake at 30 to 40 minutes or until center is firm. If browning too fast, say a piece of foil lightly over top while it finishes baking.

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