Pineapple Coconut Chess Pie

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Pineapple Coconut Chess Pie

Ingredients

  • 1 1/2 cup sugar
  • 3 tablespoons cornmeal
  • 2 tablespoons 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.

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