Pineapple-coconut Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | December 19 | 1 | Servings | |
INGREDIENTS
| 1/2 | All Ready Pie Crusts, 1 | |
| crust room | ||
| temperature | ||
| 15-ounce | ||
| 3 | c | Fresh pineapple, well |
| drained | ||
| 1/2-inch pieces | ||
| 2/3 | c | Sugar |
| 1/4 | c | All purpose flour |
| 1/8 | t | Salt |
| 3 | Eggs, beaten to blend | |
| 1/4 | c | Unsalted butter, melted 1/2 |
| stick | ||
| 1/2 | c | Flaked sweetened coconut |
| 1/3 | c | Chopped macadamia nuts |
INSTRUCTIONS
Preheat oven to 325F. Flatten crust on lightly floured surface; press seams together if necessary. Fit into 9-inch-diameter glass pie dish; crimp edges. Arrange pineapple in crust. Combine sugar, flour and salt in medium bowl. Add eggs and butter and blend well. Pour batter evenly over pineapple. Sprinkle coconut and nuts over and press lightly into batter. Bake until light brown and center is firm to touch, about 1 hour 15 minutes. Transfer to rack and cool completely. Serves 8. Bon Appetit December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2060
Calories From Fat: 801
Total Fat: 93.5g
Cholesterol: 167.4mg
Sodium: 637.1mg
Potassium: 1319.6mg
Carbohydrates: 313.9g
Fiber: 22.2g
Sugar: 258.8g
Protein: 17.1g