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Coconut Pineapple Pie

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.''"

Rate/Review | Read Reviews (8)

Prep Time:
10 Min

Cook Time:
50 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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

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.