Coconut Pineapple Pie
TOTAL TIME: Prep: 15 min. + chilling Bake: 50 min. + cooling
YIELD: 8 servings.
"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.'"
Ingredients
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Dough for single-crust pie
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1 cup sugar
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3 tablespoons all-purpose flour
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1 cup light corn syrup
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1 cup sweetened shredded coconut
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1 can (8 ounces) crushed pineapple, undrained
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3 large eggs, lightly beaten
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1 teaspoon vanilla extract
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1/4 cup butter, melted
Directions
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1.
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
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2.
In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into crust. Drizzle with butter.
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3.
Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Chill before cutting. Store in the refrigerator.
Nutrition Facts
1 piece: 498 calories, 19g fat (11g saturated fat), 100mg cholesterol, 262mg sodium, 82g carbohydrate (54g sugars, 1g fiber), 4g protein.
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