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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1/2 (15-ounce) package refrigerated piecrusts |
2 cups sugar |
2 tablespoons cornmeal |
5 large eggs, lightly beaten |
2/3 cup buttermilk |
1/2 cup crushed pineapple, drained |
1/2 cup sweetened flaked coconut |
1/4 cup butter, melted |
2 teaspoons grated lemon rind |
2 teaspoons fresh lemon juice |
1 teaspoon vanilla extract |
Directions:
1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
2. Combine sugar and cornmeal in a large bowl. Stir in eggs and buttermilk until combined. Stir in pineapple and next 5 ingredients. Pour filling into piecrust.
3. Bake at 350° for 45 minutes or until pie is set and top is lightly brown. Serve warm, at room temperature, or cover and chill until ready to serve.
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