Pineapple-Coconut Chess Pie
Prep Time: 30 min
Cook Time: 50 Min
Serves 8 Servings
Difficulty Easy
Ingredients
- 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
- PREPARE single pie crust according to recipe directions, using a 9-inch pie plate; do not bake.
- HEAT oven to 325°F.
- 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.
- COMBINE undrained pineapple and coconut in small bowl; fold into filling. Pour into unbaked pie crust.
- BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving. Refrigerate leftover pie.
