Pineapple coconut chess pie

Pineapple coconut chess pie

Ingredients/Components

• sugar
• vanilla extract - 1 tsp
• salt - 1/4 tsp
• unbaked 9-inch pastry shell - 1 item
• all-purpose flour - 2 Tbsp
• butter or margarine, melted - 1/4 c
• cornmeal - 3 Tbsp
• large eggs, lightly beaten - 4 item
• can crushed pineapple, well drained - 1 1/4
• can flaked coconut - 1 1/2

How to make pineapple coconut chess pie:

Combine first 4 ingredients in large bowl. Add eggs and vanilla, stirring until blended. Stir in butter, coconut and pineapple. Pour into unbaked pastry shell. Bake at 350° for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack. Yields one 9-inch pie.

Recipe categories: Desserts, Pie, Pies and tarts.