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Old-Fashioned Coconut Pineapple Pie Recipe
|Sugar||1 Cup (16 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Flaked coconut||1 Cup (16 tbs)|
|Canned crushed pineapple||8 Ounce (In Heavy Syrup)|
|Eggs||3 , beaten|
|Vanilla extract||1 Teaspoon|
|9 inch unbaked pie shell||1|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted (0.5 Stick)|
Serving size: Complete recipe
Calories 4332 Calories from Fat 1639
% Daily Value*
Total Fat 189 g290.9%
Saturated Fat 118.5 g592.7%
Trans Fat 0 g
Cholesterol 755.4 mg
Sodium 1367.5 mg57%
Total Carbohydrates 645 g215%
Dietary Fiber 17.3 g69.4%
Sugars 342.4 g
Protein 39 g78.7%
Vitamin A 42.7% Vitamin C 2.1%
Calcium 16.9% Iron 42.7%
*Based on a 2000 Calorie diet
Add the corn syrup, coconut, undrained pineapple, eggs and vanilla; mix well.
Pour into the pie shell; drizzle melted butter over the top.
Bake at 350 degrees for 50 to 55 minutes or until a knife inserted near the center comes out clean.
Cover pie loosely with foil if top browns too quickly.
Cool on a wire rack.
Chill, covered, until serving time