Coconut Pineapple Pie

SUBMITTED BY: Judi Oudekerk

"'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.''"

PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup sugar
3 tablespoons all-purpose flour
1 cup light corn syrup
1 cup flaked coconut
1 (8 ounce) can crushed pineapple, undrained
3 eggs, beaten
1 teaspoon vanilla extract
1 (9 inch) unbaked pastry shell
1/4 cup butter or margarine, melted

READ REVIEWS (2)

DIRECTIONS

In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with butter. Bake at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if the top browns too quickly.) Cool on a wire rack. Chill before cutting. Store in the refrigerator.

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REVIEWS

Reviewed on Mar. 27, 2007 by sara

yummm! But you know what makes it even yummier?? Use the pineapple in heavy syrup, and then use half the recommended corn syrup and replace the other half with creme de coconut. (like pepe lopez - the cans of coconut creme usually found with the drink mixers)

3 users found this review helpful

Reviewed on Jul. 4, 2008 by Miya

Took the advise of another reviewer and used pineapple with heavy syrup and half the recommended corn syrup then replaced the other half with creme de coconut. I also, reduced the sugar to 3/4 cup and toasted the coconut. Comes out picture perfect with a great tropical flavor.

0 users found this review helpful

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