Real Recipes From Real Home Cooks ®

~ mom's pineapple coconut chess pie ~

Recipe by
Cassie *
Somewhere, PA

Such an easy, yummy pie! Enjoy! Make sure you use a 9 inch, standard pie plate as I didn't and it ran over. I had a store bought crust (which was smaller than the average pie plate) I wanted to use up. Fresh crust is best.

yield 6 serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For ~ mom's pineapple coconut chess pie ~

  • 1 1/2 c
  • 2 1/2 tsp
  • 3 Tbsp
    corn meal
  • 1/4 tsp
  • 4 lg
    eggs, softly beaten
  • 1 tsp
    vanilla extract
  • 4 Tbsp
    melted butter
  • 1 1/2 c
  • 1 - 20 oz
    can crushed pineapple - drained really well

How To Make ~ mom's pineapple coconut chess pie ~

  • 1
    Preheat oven to 350 degree F. In a medium bowl. mix together the sugar, flour corn meal and salt.
  • 2
    Beat in the eggs, butter and vanilla. Stir in the pineapple and coconut.
  • 3
    Pour into your unbaked crust.
  • 4
    Bake for 45- 55 minutes or until set. If it begins to brown too much before setting, cover with foil. Inserted knife should come out clean. Mine was done in 45 minutes, but I wasn't able to fit all of the filling in my pie crust.
  • 5
    Cool on rack. Although we have been known to eat ours warm. LOL!

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