Pineapple-Coconut Chess Pie
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| 3 | tablespoons |
cornmeal
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | large |
eggs
lightly beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
butter
or margarine, melted |
|
| 3 ½ | ounces |
coconut
flaked |
|
| 15 ½ | ounces |
pineapple, canned, crushed
very drained |
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 45 | ml |
cornmeal
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 4 | large |
eggs
lightly beaten |
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
butter
or margarine, melted |
|
| 101.2 | ml/g |
coconut
flaked |
|
| 448 | ml/g |
pineapple, canned, crushed
very drained |
|
| 1 | 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.
