Title: Pineapple-Coconut Chess Pie
Categories: Pies, Fruits, S_living
Yield: 9 Inch pie
1 1/2 c Sugar
3 tb Cornmeal
2 tb All-purpose flour
1/4 ts Salt
4 Large eggs; lightly beaten
1 ts Vanilla extract
1/4 c Butter or margarine; melted
3 1/2 oz Flaked coconut
15 1/2 oz Can crushed pineapple; very
-well drained
1 Unbaked 9-inch pastry shell
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 degrees for 1 hour or until
set; covering with aluminum foil after 40 minutes.
Cool on a wire rack. Yield: one 9-inch pie.
