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 Source:
Submitted by: Recipe Group Member
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