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Pineapple Coconut Pie by card_nut

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  • Pineapple Coconut Pie by card_nut

    Elsah Landing Pineapple-Coconut Pie
    Source: The Elsah Landing, Grafton, Missouri - St. Louis Post-Dispatch 7/24/00

    3 eggs, beaten
    1 1/2 cups granulated sugar
    1/4 teaspoon salt
    2 tablespoons all-purpose flour
    1/4 cup (1/2 stick) butter, melted
    1 (8 ounce) can crushed pineapple
    1 cup flaked coconut
    1 (9-inch) pie shell, unbaked (see recipe)

    Preheat oven to 400 degrees F.

    In a large bowl, combine beaten eggs, sugar, salt, flour, melted butter, pineapple and coconut. Mix until well-combined. Pour into pie shell. Bake at 400 degrees F for 15 minutes.

    Lower temperature to 300 degrees F; bake for 20 to 30 minutes more or until center seems set and a knife inserted into the center comes out clean. Yield: 8 servings.

    I have made this several times and my family love it. Today I decided to try it with Splenda instead of sugar. It just came out of the oven and looks good.
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