Elsah Landing-style Pineapple-Coconut Pie


  • 3 eggs, beaten
  • 1 1/2 cups granulated sugar
  • 1/4 tsp salt
  • 2 Tbsp all-purpose flour
  • 1/4 cup (1/2 stick) butter, melted
  • 1 (8 oz.) can crushed pineapple
  • 1 cup flaked coconut
  • 1 (9-inch) pie shell, unbaked (see recipe)


Preheat oven to 400° F.

In a large bowl, combine beaten eggs, sugar, salt, flour, melted butter, pineapple and coconut. Mix until well-combined. Pour into pie shell. Bake at 400° F for 15 minutes.

Lower temperature to 300°s; F; bake for 20 to 30 minutes more or until center seems set and a knife inserted into the center comes out clean.

Makes 8

Pie Crust Ingredients:

  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/3 cup shortening
  • 2 to 3 1/2 Tbsp ice water


Spoon flour lightly into a 1-cup dry measure. Level off. Sift flour and salt together into a large bowl.

Cut in shortening with a pastry blender until mixture forms particles slightly larger than grains of rice.

Sprinkle with ice water, 1 tablespoon at a time. Toss gently with a fork until all particles are uniformly moistened and will barely stick together.

Shape mixture into a ball. Roll out on a lightly floured pastry cloth to form pie shell. Ease into pie plate; flute edges.

Makes 1 (9-inch) pie crust

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