Friday, May 7, 2021

Pineapple Coconut Creme Pie

1 cup sugar
3 tablespoons all-purpose flour
1 cup light corn syrup
1 cup sweetened shredded coconut
1 can (8 ounces) crushed pineapple, undrained
3 eggs, lightly beaten
1 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
1/4 cup butter, melted

In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with butter.
Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if the top browns too quickly.) Cool on a wire rack. Chill before cutting. Store in the refrigerator.

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