Monday, 21 April 2014

Island Coconut Pie

I always try to switch things up a bit when I bring the desserts to the family functions but the old favourites always seem to win out. I thought this was a decent effort though and wanted to try something new. The recipe made more filling than a purchased deep dish pie crust could hold so make sure you're ready with about 8 tart shells to bake the excess in. I would make this again. Tastes like a cross between a butter tart and a pecan pie.

Island Coconut Pie
2 cups white sugar
1 Tbsp. corn meal
1 Tbsp. flour
5 eggs
pinch of salt
1 cup pecans, coarsely chopped
1 cup crushed pineapple (drained)
1 cup flaked coconut
1/2 cup butter, melted
1 unbaked pie shell

Beat the sugar, corn meal, flour, eggs and salt together. Gently stir in pecans, pineapple and coconut. Stir in melted butter and mix well. Bake at 300F in an unbaked pie shell for 50 - 60 minutes. Cover the crust with aluminum foil if it is browning too much. Cook 15-30 min more or until pie is set.

Well, I'm off to  finish the raking. We've had several days in a row of really nice spring weather so I've been able to spread out the workload in the yard cleanup. So nice to see spring finally arriving.I'm linking up to the Sassy Cheryl's Show Me Thursday blog. It may look like I haven't been doing any crafting but I have been working almost daily on my prep for the upcoming Crop. It's just a secret for now.