Coconut Pineapple Pie
Makes 6-8 servings
Photo: moonjazz (Public Domain)
A rich single-crust pie with a corn-syrup filling of crushed pineapple, flaked coconut, and eggs, drizzled with melted butter before baking. Makes 6 to 8 servings.
Directions
- In a bowl,combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with butter. Bake a 350 degrees for 50-55 minutes or until a knife inserted in center comes out clean. (Cover loosely with foil ot the top browns to quickly). Cool on a wire rack. Chill before cutting. Store in refriogerator.
- In a bowl, combine the sugar and flour.
- Add the corn syrup, coconut, pineapple, eggs, and vanilla; mix well.
- Pour into the pastry shell. Drizzle with the melted butter.
- Bake at 350 degrees for 50 to 55 minutes, or until a knife inserted in the center comes out clean. (Cover loosely with foil if the top browns too quickly.)
- Cool on a wire rack. Chill before cutting. Store in the refrigerator.
Goes well with
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