Saturday, January 22, 2011

Coconut Pineapple Pie

Found this recipe in a magazine, with a note that its original source was an old church cookbook—so I knew it had to be good…it is!!
 Coconut Pineapple Pie
  • 1 c sugar
  • 3 T all-purpose flour
  • 1 c light corn syrup
  • 1 c flaked coconut
  • 1 can (8 ounces) crushed pineapple, with juice
  • 3 eggs, beaten
  • 1 tsp vanilla extract
  • 1 unbaked pastry shell (9 inches)-best if homemade!
  • ¼ c butter, melted
In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with melted butter. Bake at 350 for 50-55 minutes. Cover loosely with foil if the top browns too quickly.

Cool on a wire rack.

Chill before cutting. Store in the refrigerator.

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