Pineapple Coconut Pie
Ready In: 55 mins
Serves: 9
Ingredients
- 4 large eggs
- 3⁄4 cup sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 4 tablespoons sifted flour
- 20 ounces crushed pineapple
- 24 ladyfingers
- 1 cup shredded coconut
- 1⁄2 cup of melted butter
- 1⁄4 teaspoon almond extract
Directions
- Preheat oven to 350 degrees F (325 degrees F for convection oven). In a bowl, blend the following on low speed for one minute:
- 4 large eggs.
- ¾ cup Sugar.
- 1 t. Vanilla Extract.
- ½ t. Almond Extract
- Mix in 4 T sifted flour on low speed just until blended, then fold in a 20 oz. can of crushed pineapple (including the juice).
- Spray a 91/2 inch deep dish Pyrex pie plate with non-stick cooking spray and pour mixture into plate. Crumble one package of soft lady fingers over the top in coarse bits (use a package of sponge cups used for strawberry shortcakes if soft lady fingers are not available). Sprinkle top of lady fingers with 1 cup flaked coconut.
- Melt one stick (40 oz) of butter and stir in ¼ t. almond extract. Drizzle butter over top of coconut. Bake for 25 minutes uncovered, then cover with foil and bake another 20 to 25 minutes until golden and firm in center.
- Serve warm, room temperature or cold. Top with whipped cream, if desired.
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