Pineapple-Coconut Chess Pie Recipe
Ingredients:
- 1 1/2 cups sugar
- 3 tbsp cornmeal
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 4 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1/4 cup butter or margarine, melted
- 3 1/2-ounce can flaked coconut
- 15 1/4-ounce can crushed pineapple, well drained
- 1 unbaked 9-inch pastry shell
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 for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack. Yield: one 9-inch pie.