~ mom's pineapple coconut chess pie ~
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.
prep time
10 Min
cook time
1 Hr
method
Bake
yield
6 serving(s)
Ingredients
- 1 1/2 cups sugar
- 2 1/2 teaspoons flour
- 3 tablespoons corn meal
- 1/4 teaspoon salt
- 4 large eggs, softly beaten
- 1 teaspoon vanilla extract
- 4 tablespoons melted butter
- 1 1/2 cups coconut
- 1 - 20 ounces can crushed pineapple - drained really well
How To Make ~ mom's pineapple coconut chess pie ~
-
Step 1Preheat oven to 350 degree F. In a medium bowl. mix together the sugar, flour corn meal and salt. -
Step 2Beat in the eggs, butter and vanilla. Stir in the pineapple and coconut.
-
Step 3Pour into your unbaked crust.
-
Step 4Bake 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.
-
Step 5Cool on rack. Although we have been known to eat ours warm. LOL!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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