Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Or |
| 2 smalls | Prepared pastry shells |
| 1 \N | Stick butter; softened |
| 1 can | (8.25-oz) crushed pineapple |
| 2¼ cup | Sugar |
| 1 teaspoon | Vanilla |
| 1 can | (3.5-oz) angelflake coconut |
| 6 \N | Eggs |
Beat eggs. Add sugar & butter & mix well. Add rest of ingredients, mixing well, & pour into baked pie shell(s). Bake at 325 for 45 minutes.
MRS. J.H. QUINN, SR.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .