Pineapple Coconut Chess Pie Recipe

Ingredients
<br>- 1 ½ cups white sugar
<br>- 3 tablespoons cornmeal
<br>- 2 tablespoons all-purpose flour
<br>- ¼ teaspoon salt
<br>- 4  eggs, lightly beaten
<br>- 1 teaspoon vanilla extract
<br>- ¼ cup butter, melted
<br>- 1 (3.5 ounce) package flaked coconut
<br>- 1 (15 ounce) can crushed pineapple, drained
<br>- 1 (9 inch) unbaked pie crust
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C.)
<br>step 2: In a large bowl, combine sugar, cornmeal, flour and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple. Pour filling into pie shell.
<br>step 3: Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.
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Ingredients
- 1 ½ cups white sugar
- 3 tablespoons cornmeal
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 4 eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¼ cup butter, melted
- 1 (3.5 ounce) package flaked coconut
- 1 (15 ounce) can crushed pineapple, drained
- 1 (9 inch) unbaked pie crust

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C.)
step 2: In a large bowl, combine sugar, cornmeal, flour and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple. Pour filling into pie shell.
step 3: Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.

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