Time 1h10m Yield 1 9" pie Number Of Ingredients 10 Steps:
Combine first 4 ingredients in a large bowl. Add eggs and vanilla, stirring until blended. Stir in butter, coconut, and pineapple. Pour into unbaked pastry shell. Bake at 350 degrees for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack.
Time 1h30m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sugar, cornmeal, flour and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple. Pour filling into pie shell. Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.
Time 1h5m Yield 8 servings. Number Of Ingredients 9 Steps:
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into crust. Drizzle with butter. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Chill before cutting. Store in the refrigerator.
Time 50m Yield 2 pies Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees. In a large bowl, beat the eggs, then beat in the flour and sugar. Beat in the butter, vanilla and milk, then add the coconut. Pour the filling into the unbaked crusts and bake until golden and the filling is set, 40-45 minutes.
