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Pineapple-coconut Chess Pie

Author/Submitted by:
Servings: 9
Categories: Desserts / Fruits / Pies & Pastries

1 1/2  c  sugar
3  tb  cornmeal
2  tb  all-purpose flour
1/4  t  salt
4  large  eggs, lightly beaten
1  t  vanilla extract
1/4  c  butter or margarine, melted
3 1/2  oz  flaked coconut
1  can  crushed pineapple, (15 1/2 oz) very
    well drained
1    unbaked 9-inch pastry shell

Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until blended. Stir in butter, coconut, and pineapple; pour into unbaked pastry shell. Bake at 350 degrees for 1 hour or until set; covering with aluminum foil after 40 minutes. Cool on a wire rack. Yield: one 9-inch pie. From Southern Living - 1992 Annual Recipes Formatted for MM by Pegg Seevers By "Lloyd A. Carver" <> on Jan 5, 1996

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