Pineapple Coconut Chess Pie

Name: Pineapple Coconut Chess Pie
Ingredients: 1 1/2 c. sugar; 3 Tbsp. cornmeal; 2 Tbsp. flour; 4 large eggs, lightly beaten; 1 tsp. vanilla; 1/4 c. melted oleo or butter; 1 (3 1/2 oz.) can flaked coconut; 1 (15.4 oz.) can crushed pineapple, well drained; 1 unbaked (9-inch) pastry shell

9 ingredients

5 steps

Ingredients

1 1/2 c. sugar
3 Tbsp. cornmeal
2 Tbsp. flour
4 large eggs, lightly beaten
1 tsp. vanilla
1/4 c. melted oleo or butter
1 (3 1/2 oz.) can flaked coconut
1 (15.4 oz.) can crushed pineapple, well drained
1 unbaked (9-inch) pastry shell

Directions

1

Combine first 4 ingredients in a large bowl.
2

Add eggs and vanilla, stirring until blended.
3

Stir in oleo, coconut and pineapple; pour into pie shell.
4

Bake at 350° for 1 hour or until set, covering with aluminum foil after 40 minutes.
5

Cool on wire rack.