Tweet
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.
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.