Prep 5 mins
Cook 1 hr
Taste the tropics in this sweet and fruity pie! From "Lone Star Cookbook 1997-98", Aggie Moms Club, Texarkana TX
- 3 eggs
- 1 cup light corn syrup
- 1 cup crushed pineapple (with juice)
- 1 cup flaked coconut
- 3⁄4 cup sugar
- 2 teaspoons flour
- 1⁄4 cup melted butter
- 1 unbaked pie shell (10-inch)
- Beat eggs in a large bowl. Combine with corn syrup and beat until well blended. Stir in pineapple, coconut, sugar, flour, and butter and mix well.
- Spoon filling into unbaked pie shell. Bake at 350 for 45-60 minutes, until crust is browned and filling is firm.
Sweet, but I liked it sweet! Plenty of pineapple and coconut flavor. Because I used a 9-inch unbaked crust, I made the pie with SCANT 1 cup corn syrup, 2/3 cup sugar, and a dash of salt ~ all other ingredients were as written. I know now the 9-inch crust would have held the full recipe. Preheated my oven to 375F by mistake, then reduced to 350F when I placed the pie in the oven, and baked for exactly 45 minutes ~ wish I had checked it at 40 minutes. Tagged for Fall Rookie Recipe Tag, due 09/26.
We loved this. My kids had 2 slices each! *I* thought it was too sweet. I think I'd cut back karo to 3/4c & sugar to 1/2c next time? I used unsweetened coconut. It was very easy to mix up & pour into the pie crust. It's interesting how different people taste....I thought the pineapple flavor was perfect. I spooned it out of a 20oz can not sure how much liquid to use but it was perfect. Made fr Aussie Swap 9/12. Thank you!
Very light flavor. Surprisingly not too sweet. Yummy, but if I make it again I'll have to change the amount of pineapple and coconut so the flavors will be more pronounced. Maybe add a half cup of drained pineapple?