Ingredients for Coconut Pineapple Pie
- 1 ½ cups granulated sugar
- 1 ½ cups all-purpose flour
- Light Corn Syrup
- Flaked Coconut
- Crushed Pineapple
- 3 large eggs
- Vanilla Extract
- Pastry Shells
- Margarine
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How to Make Coconut Pineapple Pie
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 1 ½ cups all-purpose flour and 1 ½ cups granulated sugar until well combined.
- Add ½ cup light corn syrup, 1 (13.5 ounce) can of cream of coconut, 2 cups crushed pineapple (drained), 3 large eggs, and 1 teaspoon vanilla extract. Mix thoroughly until all ingredients are well incorporated.
- Pour the filling into a 9-inch unbaked pie crust.
- Drizzle the top of the filling with 2 tablespoons of melted butter.
- Bake for 50-55 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before chilling.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
179g
Fat
30g
Carbs
26g
