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Pineapple Coconut Chess Pie
Ingredients:

1 12 cups sugar
3 tablespoons cornmeal
2 tablespoons all-purpose flour
14 teaspoon salt
4 large eggs, lightly beaten
1 teaspoon vanilla extract
14 cup butter or 14 cup margarine, melted
1 (3 1/2 ounce) can coconut
1 (15 1/4 ounce) can crushed pineapple, drained well
1 unbaked 9-inch pie shell

Instruction:

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.

Source: www.food.com