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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I found this tropical custard pie in an old church cookbook in my collection, informs Judi Oudekerk of Buffalo, Minnesota. When I sent one to the office with my husband, one of his co-workers said, 'It doesn't get any better than this.' Ingredients:
1 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1 cup light corn syrup |
1 cup flaked coconut |
1 can (8 ounces) crushed pineapple, undrained |
3 eggs, lightly beaten |
1 teaspoon vanilla extract |
1 unbaked pastry shell (9 inches) |
1/4 cup butter, melted |
Directions:
1. In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with butter.
2. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if the top browns too quickly.) Cool on a wire rack. Chill before cutting. Store in the refrigerator. Yield: 6-8 servings.
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