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Pineapple-Coconut Chess Pie
Ingredients:
1 1/2 c. sugar
3 Tbs. cornmeal
2 Tbs. flour
1/4 tsp. salt
4 eggs, lightly beaten
1 tsp. Vanilla
1/4 c. butter, melted
1 (3 1/2 oz.) can flaked coconut
1 (15 1/4 oz.) can crushed pineapple, well drained
1 unbaked 9" pie shell
1 1/2 c. sugar
3 Tbs. cornmeal
2 Tbs. flour
1/4 tsp. salt
4 eggs, lightly beaten
1 tsp. Vanilla
1/4 c. butter, melted
1 (3 1/2 oz.) can flaked coconut
1 (15 1/4 oz.) can crushed pineapple, well drained
1 unbaked 9" pie 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 unkaked pie shell. Bake at 350 for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack.
Makes 6-8 Servings
Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until blended. Stir in butter, coconut, and pineapple; pour into unkaked pie shell. Bake at 350 for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack.
Makes 6-8 Servings
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