Piña Colada Coconut Pie
Cornmeal adds a toothsome texture to this tropical pineapple and coconut, chess-style custard pie.
2 large eggs
1 large egg white
1 1/3 cups granulated sugar
1/8 teaspoon salt
1/2 cup crushed pineapple, drained
1/3 cup sweetened flake coconut
2 teaspoons cornmeal
1 (9-inch) unbaked pie crust*
4 teaspoons butter
- Preheat oven to 350°F (175°C).
- In a bowl, beat eggs and egg white together. Add sugar and salt; beat with an electric mixer at medium speed until smooth. Add pineapple, coconut and cornmeal.
- Pour into unbaked pie crust and dot with butter.
- Bake for 30 to 40 minutes or until center is set.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.