Wednesday, January 23, 2008

Pineapple Coconut PIe Filling

1 1/2 cups sugar
2 Tbsp. flour
3 eggs beaten
1 stick butter
1 cup drained pineapple, crushed
1 cup flaked coconut

Heat, first four ingredients well and stir all the time while butter is melting. When butter is melted removed from stove and add 1 cup drained crushed pineapple and 1 cup flaked coconut. Pour into unbaked pie shell and bake 30-40 minutes at 350 degrees.

1 comment:

Anonymous said...

a wonderful recipe, leaving the pineapple to sit and continue to ripen , i went with a straight coconut recipe, which was decadent.p.s. i added a coconut crumb macadamia nut topping which was totally girlfriend and i will defintiley endulge in making one or two -o- these pies again!!!great gift too!oh yeah dont forget to double up on the thickness of your pie crust shell!