Pineapple-coconut chess pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Unbaked 9-inch Classic Crisco Single Crust | ||
| 1⅔ | cup | Sugar |
| ½ | cup | Crisco, , Butter flavored |
| 3 | Eggs | |
| 1 | teaspoon | Yellow cornmeal |
| 1 | teaspoon | All-purpose flour |
| 1 | teaspoon | Vanilla |
| 1 | can | (8 1/2 oz) Crushed pineapple, (juice packed) |
| ½ | cup | Coconut, , flaked |
Directions
FILLING
Heat oven to 325 Deg. F.
For filling, combine sugar and Butter Flavor Crisco in large bowl. Beat at medium speed of electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add cornmeal, flour and vanilla.
Mix well.
Combine undrained pineapple and coconut. Fold into creamed mixture. Pour into unbaked pie shell. Bake at 325 Deg. F for 45 to 50 minutes or until knife inserted in center comes out clean. Makes one 9-inch pie.
Typed by Carolyn Cloe
Recipe by: The Black Family Reunion Cookbook Posted to MC-Recipe Digest V1 #530 by robin carr <robin@...> on Mar 21, 1997