Pineapple Coconut Chess Pie
Ingredients
- 1 1/2 Cups sugar
- 3 Tablespoon cornmeal
- 2 Tablespoon all purpose flour
- 1/4 Teaspoon salt
- 4 Large eggs, lightly beaten
- 1 Teaspoon vanilla
- 1/4 Cups melted butter
- 1 3 1/2 oz. Can of flaked coconut
- 1 15 1/4 oz. Can of pineapple, drained
- 1 unbaked 9’-inch pie shell
Instructions
Step 1
- Combine first 4 ingredients in a large bowl. Add eggs and vanilla, stirring until blended. Stir in butter, coconut and pineapple.
Step 2
- Pour into unbaked pie shell. Bake at 350’ F. for 1 hr. or until set.
Step 3
- Then cover with aluminum foil and for another 40 minutes remove from oven and cool on wire rack. Yield is 8 servings.