| PINEAPPLE-COCONUT CHESS PIE |
|
|
|
Makes 2 8-inch pies Prep time: 30 minutes Bake time: 50 minutesCRUST 9-inch Classic CRISCO Double Pie Crust FILLING 1 -2/3 cups sugar 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 3 eggs 1 teaspoon yellow cornmeal 1 teaspoon all-purpose flour 1 teaspoon vanilla 1 can (8 ounces) crushed pineapple in unsweetened pineapple juice, undrained 1/2 cup flake coconut For crust, prepare (see Classic Crisco Pie Crust recipe). Do not bake. Heat oven to 325ºF. For filling, combine sugar and Butter Flavor Crisco in large bowl. Beat at medium speed of electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add cornmeal, flour and vanilla. Mix well. Combine undrained pineapple and coconut in small bowl. Fold into filling. Pour into unbaked pie crust. Bake at 325ºF for 45 to 50 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving. Refrigerate leftover pie. |
