Pineapple Coconut Chess Pie Food

COCONUT PINEAPPLE PIE

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.

PINEAPPLE COCONUT CHESS PIE

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.

~ MOM'S PINEAPPLE COCONUT CHESS PIE ~

Steps:

• 1. Preheat oven to 350 degree F. In a medium bowl. mix together the sugar, flour corn meal and salt.
• 2. Beat in the eggs, butter and vanilla. Stir in the pineapple and coconut.
• 3. Pour into your unbaked crust.
• 4. Bake for 45- 55 minutes or until set. If it begins to brown too much before setting, cover with foil. Inserted knife should come out clean. Mine was done in 45 minutes, but I wasn't able to fit all of the filling in my pie crust.
• 5. Cool on rack. Although we have been known to eat ours warm. LOL!

PINEAPPLE COCONUT PIE

Steps:

• Make sure butter has cooled a little.
• Mix sugar, eggs and butter.
• Mix in pineapple, coconut and vanilla.
• Pour into pie shells.
• Bake at 350 degrees F for 35 minutes or until done.

PINEAPPLE COCONUT CHESS PIE

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.

COCONUT CHESS PIE

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.

PINEAPPLE CHESS PIE

Steps:

• Separate eggs.
• Combine sugar, flour and melted butter.
• Beat egg yolks.
• Add to sugar mixture, mixing with an electric mixer until well-mixed.
• Add drained pineapple and mix well.
• Beat egg whites until they form stiff peaks and fold into the mixture above.
• Pour into unbaked pie shells and bake at 300 degrees for 45-50 minutes.

PINEAPPLE COCONUT PIE

Steps:

• Beat eggs and mix with melted butter which has been cooled. Add sugar, pineapple with juice, coconut, vanilla and flour.
• Pour into unbaked pie shell. Bake in a 325 degree oven until lightly brown. If crust begins to brown too fast, cover with foil on edges.

PINEAPPLE CHESS PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix the white sugar, cornmeal, eggs, melted butter, lemon juice, and the undrained crushed pineapple mixed with enough milk to make 3/4 cup. Do not over beat. Pour filling into one 9-inch unbaked pie shell.
• Bake pie at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until set and golden. This should take about 40 minutes. Serve pie at room temperature.

PINEAPPLE CHESS PIE

Steps:

• Melt butter and set aside. Beat together sugar, cornmeal, eggs and vanilla extract. Stir in butter, pineapple, coconut and flour.
• Pour into pie crust, bake in preheated 400 degree oven for 40 minutes or until knife inserted in center comes out clean. Let cool and Enjoy!

PINEAPPLE-COCONUT PIE

Steps:

• Preheat oven to 325°F. Flatten crust on lightly floured surface; press seams together if necessary. Fit into 9-inch-diameter glass pie dish; crimp edges.
• Arrange pineapple in crust. Combine sugar, flour and salt in medium bowl. Add eggs and butter and blend well. Pour batter evenly over pineapple. Sprinkle coconut and nuts over and press lightly into batter. Bake until light brown and center is firm to touch, about 1 hour 15 minutes. Transfer to rack and cool completely.

COCONUT CHESS PIE

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F. Fit the pie pastry sheet into a 9-inch pie plate. Fold the edges under and crimp as desired.
• Line the crust with aluminum foil, pressing it over the bottom and up the sides. Fill the shell at least three-quarters full with dried beans, raw rice, or pie weights.
• Bake the pie shell in the preheated oven for 4 minutes, or until it just begins to show some color.
• Remove the weights or beans and foil and return the pie shell to the oven. Bake for 2 minutes longer. Set aside to cool and reduce the oven temperature to 350 F.
• Combine the butter and sugar in ​a medium saucepan. Heat, stirring, until melted and well blended.
• Let the mixture cool slightly. Add the coconut, vinegar, vanilla, and beaten eggs until all is blended thoroughly.
• Pour the filling into the partially baked pie shell.
• Bake for about 20 to 55 minutes at 350 F, or until a knife inserted into the center comes out clean.
• Enjoy!