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Pineapple-Coconut Chess Pie

Pineapple-Coconut Chess Pie

Pineapple-Coconut Chess Pie
Pineapple-Coconut Chess Pie
Pineapple-Coconut Chess Pie
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Pineapple-Coconut Chess Pie
Ingredients
  • 1 ½ c. sugar
  • 3 T. cornmeal
  • 2 T. flour
  • ¼ t. salt
  • 4 large eggs, lightly beaten
  • 1 t. vanilla
  • ¼ c. butter, melted
  • 1 (15 ¼-oz.) can crushed pineapple, well drained
  • 1 (3 ½-oz.) can flaked coconut
  • 1 unbaked 9” pastry shell
  • Cool whip or whipped topping
Instructions
  1. Combine first 4 ingredients in large bowl.
  2. Add eggs and vanilla, stirring until well blended.
  3. Stir in butter, pineapple and coconut.
  4. Pour into unbaked shell.
  5. Bake 350 for 1 hour or until set. Cover with foil after 40 minutes to keep from getting too brown.
  6. Cool pie and serve with whipped topping.
 

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