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Pineapple-Coconut Chess Pie

pineapple-coconut-chess-pie

Cook Time: 50 Min

Yield: 8 Servings

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Ingredients

CRUST

FILLING

  • 1 2/3 C. sugar
  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 3 large eggs
  • 1 tsp. plain yellow cornmeal
  • 1 tsp. all-purpose flour
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 (8 oz.) can crushed pineapple in unsweetened pineapple juice
  • 1/2 C. flaked coconut

Directions

  1. PREPARE single pie crust according to recipe directions, using a 9-inch pie plate; do not bake.
  2. HEAT oven to 325°F.
  3. COMBINE sugar and shortening in bowl of electric mixer; beat at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add cornmeal, flour and vanilla. Mix well.
  4. COMBINE undrained pineapple and coconut in small bowl; fold into filling. Pour into unbaked pie crust.
  5. BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving. Refrigerate leftover pie.

Pineapple-Coconut Chess Pie

pineapple-coconut-chess-pie

Cook Time: 50 Min

Yield: 8 Servings

Ingredients

CRUST

FILLING

  • 1 2/3 C. sugar
  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 3 large eggs
  • 1 tsp. plain yellow cornmeal
  • 1 tsp. all-purpose flour
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 (8 oz.) can crushed pineapple in unsweetened pineapple juice
  • 1/2 C. flaked coconut

Directions

  1. PREPARE single pie crust according to recipe directions, using a 9-inch pie plate; do not bake.
  2. HEAT oven to 325°F.
  3. COMBINE sugar and shortening in bowl of electric mixer; beat at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add cornmeal, flour and vanilla. Mix well.
  4. COMBINE undrained pineapple and coconut in small bowl; fold into filling. Pour into unbaked pie crust.
  5. BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving. Refrigerate leftover pie.

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