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Coconut Pineapple Pie

Name: Coconut Pineapple Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 1 cup sugar; 3 tablespoons all-purpose flour; 1 cup light corn syrup; 1 cup sweetened shredded coconut; 1 can (8 ounces) crushed pineapple, undrained; 3 large eggs, lightly beaten; 1 teaspoon vanilla extract; 1/4 cup butter, melted

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Test Kitchen Approved

Total Time

Prep: 15 min. + chilling Bake: 50 min. + cooling

Makes

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.'"

Coconut Pineapple Pie Recipe photo by Taste of Home

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Ingredients

Dough for single-crust pie
1 cup sugar
3 tablespoons all-purpose flour
1 cup light corn syrup
1 cup sweetened shredded coconut
1 can (8 ounces) crushed pineapple, undrained
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup butter, melted

Directions

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.
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.
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.

Coconut Pineapple Pie

Ingredients

Directions

Nutrition Facts

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