Dish: Pineapple-Coconut Chess Pie
Pineapple-Coconut Chess Pie
COMPONENTS:
1 1/2 mugs sugar
3 tablespoon cornmeal
2 tablespoon all-purpose flour
1/4 tsp salt
4 huge eggs, gently defeated
1 tsp vanilla essence
1/4 mug butter or margarine, thawed
3 1/2- ounce can flaked coconut
15 1/4- ounce can smashed pineapple, well drained pipes
1 unbaked 9-inch bread covering
PREP WORK:
Integrate initially 4 active ingredients in a big dish, include eggs and vanilla, mixing up until combined, Stir in butter, pineapple and coconut; put right into unbaked bread covering. Return: one 9-inch pie.
Incorporate initially 4 active ingredients in a big dish, include eggs and vanilla, mixing till combined, Stir in coconut, pineapple and butter; put right into unbaked bread covering. Bake at 350 for 1 hour or till collection, covering with light weight aluminum foil after 40 mins. Return: one 9-inch pie.