Pineapple coconut chess pie

Pineapple coconut chess pie

Ingredients/Components

• sugar
• vanilla - 1 tsp
• flour - 2 Tbsp
• unbaked 9-inch pastry shell - 1 item
• cornmeal - 3 Tbsp
• 4 oz
• large eggs, lightly beaten - 4 item
• can flaked coconut - 1 1/2
• melted oleo or butter - 1/4 c

How to make pineapple coconut chess pie:

Combine first 4 ingredients in a large bowl. Add eggs and vanilla, stirring until blended. Stir in oleo, coconut and pineapple; pour into pie shell. Bake at 350° for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on wire rack.

Recipe categories: Desserts, Pie, Pies and tarts.