Coconut Pineapple Pie
1 cup sugar
3 tablespoons all-purpose flour
1 cup light corn syrup
1 cup flaked coconut
1 8-ounce can crushed pineapple, undrained
3 eggs, beaten
1 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
1/3 cup butter or margarine, melted
In a bowl, combine sugar and flour. Add the corn syrup, coconut,
pineapple, eggs, and vanilla. Mix well and
pour into pastry shell. Drizzle with butter. Bake at 350 degrees for
55 minutes or until a knife inserted near the center comes out
clean. Cover loosely with foil if the top browns too quickly.
Cool on a wire rack., Chill before cutting.
A very rich, old-fashioned tropical custard pie. Serve with
coffee for a delectable dessert.
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