Pineapple Coconut Chess Pie
Ingredients
- 1 1/2 cup sugar
- 3 tablespoon cornmeal
- 2 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup butter or margarine, melted
- 1 (3 1/2-ounce) can flaked coconut
- 1 (15 1/4-ounce) can crushed pineapple, well drained
- 1 unbaked 9-inch pastry shell
Instructions
Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until blended, Stir in butter, coconut and pineapple; pour into unbaked pastry shell. Bake at 350 for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack. Yield: one 9-inch pie.