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Pineapple-Coconut Chess Pie

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Submitted by jeanniebeadie

YIELD

servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 ½ 355
CUPS ML SUGAR
3 45
TABLESPOONS ML CORNMEAL
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
¼ 1.3
TEASPOON ML SALT
4 4
LARGE LARGE EGGS
lightly beaten
1 5
TEASPOON ML VANILLA EXTRACT
¼ 59
CUP ML BUTTER
or margarine, melted
3 ½ 101.2
OUNCES ML/G COCONUT
flaked
15 ½ 448
OUNCES ML/G PINEAPPLE, CANNED, CRUSHED
very drained
1 1
EACH EACH PIE SHELL (9 INCH)
9 inch, unbaked

Directions

Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until blended.

Stir in butter, coconut, and pineapple; pour into unbaked pastry shell.

Bake at 350℉ (180℃) for 1 hour or until set; covering with aluminum foil after 40 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 323g (11.4 oz)
Amount per Serving
Calories 861 45% from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 26g 131%
Trans Fat 0g
Cholesterol 242mg 81%
Sodium 515mg 21%
Total Carbohydrate 38g 38%
Dietary Fiber 6g 23%
Sugars g
Protein 22g
Vitamin A 13% Vitamin C 16%
Calcium 6% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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