Coconut Pineapple Pie Recipe

Coconut Pineapple Pie Recipe photo by Taste of Home

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"I found this tropical custard pie in an old church cookbook in my collection," informs Judi Oudekerk of Buffalo, Minnesota. "When I sent one to the office with my husband, one of his co-workers said, 'It doesn't get any better than this.'"

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Coconut Pineapple Pie Recipe

Prep: 10 min. Bake: 50 min. + chilling

Yield: 6-8 Servings

10 50 60

Ingredients

1 cup sugar
3 tablespoons all-purpose flour
1 cup light corn syrup
1 cup flaked coconut
1 can (8 ounces) crushed pineapple, undrained
3 eggs, lightly beaten
1 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
1/4 cup butter, melted

Directions

In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with butter.
Bake at 350° for 50-55 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. Store in the refrigerator. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 498 calories, 19 g fat (11 g saturated fat), 100 mg cholesterol, 262 mg sodium, 82 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Coconut Pineapple Pie in Quick Cooking January/February 2000, p46