Recipe - Pineapple-Coconut Chess Pie

Unbaked 9inch Classic
Crisco Single Crust

FILLING
1 2/3 cup Sugar
One half cup Crisco, , Butter flavored
3 Eggs
1 teaspoon Yellow cornmeal
1 teaspoon Allpurpose flour
1 teaspoon Vanilla
1 cn (8 One half oz) Crushed
pineapple, (juice packed)
One half cup Coconut, , flaked

Heat oven to 325 Deg. F.

For filling, combine sugar and Butter Flavor Crisco in large bowl. Beat at
medium speed of electric mixer until light and fluffy. Add eggs one at a
time, beating well after each addition. Add cornmeal, flour and vanilla.
Mix well.

Combine undrained pineapple and coconut. Fold into creamed mixture. Pour
into unbaked pie shell. Bake at 325 Deg. F for 45 to 50 minutes or until
knife inserted in center comes out clean. Makes one 9inch pie.

Typed by Carolyn Cloe

Recipe by: The Black Family Reunion Cookbook Posted to MCRecipe Digest V1
#530 by robin carr robin@hemi.com on Mar 21, 1997