BEST PUMPKIN PIE BARSCRUST/TOPPING:1 ½ c. flour½ c. light brown sugar½ t. baking soda½ t…
Pineapple-Coconut Chess Pie
| Pineapple-Coconut Chess Pie | Print |
Recipe By: Alice Morrow
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
- Combine first 4 ingredients in large bowl.
- Add eggs and vanilla, stirring until well blended.
- Stir in butter, pineapple and coconut.
- Pour into unbaked shell.
- Bake 350 for 1 hour or until set. Cover with foil after 40 minutes to keep from getting too brown.
- Cool pie and serve with whipped topping.
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