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Pineapple Coconut Pie (Amish Cooking)

Author/Submitted by: Amish Cooking, Herald Press, ISBN 0-8361-3600-4
Servings: 1
Categories: Desserts / Pies & Pastries

3    eggs
1  cup  sugar
1  tablespoon  cornstarch
1/2  cup  drained crushed pineapple
1/2  cup  light corn syrup
1/4  cup  shredded coconut
1/4  cup  melted butter

Beat the eggs slightly, then add the remaining ingredients. Blend the mixture well, then pour it into a 9-inch unbaked pie shell. Bake the pie at 350 oF for 45 to 50 minutes or until it is slightly set.

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