Pineapple Coconut Chess Pie Recipes

Steps:

• Combine first 4 ingredients in a large bowl. Add eggs and vanilla, stirring until blended.
• Stir in butter, coconut, and pineapple. Pour into unbaked pastry shell.
• Bake at 350 degrees for 1 hour or until set, covering with aluminum foil after 40 minutes.
• Cool on a wire rack.

Steps:

• 1. Preheat oven to 350 degree F. In a medium bowl. mix together the sugar, flour corn meal and salt.
• 2. Beat in the eggs, butter and vanilla. Stir in the pineapple and coconut.
• 3. Pour into your unbaked crust.
• 4. Bake for 45- 55 minutes or until set. If it begins to brown too much before setting, cover with foil. Inserted knife should come out clean. Mine was done in 45 minutes, but I wasn't able to fit all of the filling in my pie crust.
• 5. Cool on rack. Although we have been known to eat ours warm. LOL!

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into crust. Drizzle with butter. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Chill before cutting. Store in the refrigerator.

Steps:

• 1. combine first 6 ingredients; beat well stir in 1 cup of coconut; pour into pastry shell. Bake at 325degrees for 45 to 50 minutes or until set(may take longer than 50) cool on a wire rack. garnish with toasted coconut if desired. ENJOY

Steps:

• Preheat oven to 325°F. Flatten crust on lightly floured surface; press seams together if necessary. Fit into 9-inch-diameter glass pie dish; crimp edges.
• Arrange pineapple in crust. Combine sugar, flour and salt in medium bowl. Add eggs and butter and blend well. Pour batter evenly over pineapple. Sprinkle coconut and nuts over and press lightly into batter. Bake until light brown and center is firm to touch, about 1 hour 15 minutes. Transfer to rack and cool completely.