Coconut Pineapple Pie

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.





Coconut Pineapple Pie


Submitted by:

Stacey D-J


6 8

Preparation time:

60 minutes, including baking time


1 cup sugar

3 tablespoons all-purpose flour

1 cup light corn syrup

8 ounces crushed pineapple, undrained (in juice)

3 eggs, beaten

1 teaspoon vanilla extract

1 9-inch graham-cracker pie shell (a large-size ready-to-use crust works great)

cup butter, melted


In a bowl, combine sugar and flour.  Add the corn syrup, coconut, pineapple, eggs, and vanilla.  Mix well.  Pour into pie shell and drizzle with melted butter.  Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean.   Cool on a wire rack.  Chill before cutting.  Store in refrigerator.  


This is extraordinary and stirs together in 5 minutes.  Serve warm with vanilla ice cream to die for!