Directions:
- Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Sprinkle with coconut.
- In a small bowl, combine the sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut sits in pastry. Add decorative cutouts if desired.
- Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until crust is golden brown and filling is bubbly.
- In a small bowl, combine the confectioners' sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.22 Kcal (1219 kJ) | ||
| Calories from fat | 44.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 8% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 99.75mg | 4% | |
| Potassium | 41.05mg | 1% | |
| Total Carbs | 60.58g | 20% | |
| Sugars | 39.66g | 159% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 1.69g | 3% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 3.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 327.24 Kcal (1370 kJ) | ||
| Calories from fat | 50.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 8% | |
|---|---|---|---|
| Cholesterol | 5.72mg | 2% | |
| Sodium | 112.09mg | 4% | |
| Potassium | 46.13mg | 1% | |
| Total Carbs | 68.08g | 20% | |
| Sugars | 44.57g | 159% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 1.9g | 3% | |
| Vitamin C | 1.6mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 3.5mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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