Elsah Landing Pineapple Coconut Pie Recipe
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Elsah Landing Pineapple Coconut Pie

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.

Elsah Landing Pastry for One-Crust Pie
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
2 to 3 1/2 tablespoons ice water

Spoon flour lightly into a 1-cup dry measure. Level off. Sift flour and salt together into a large bowl. Cut in shortening with a pastry blender until mixture forms particles slightly larger than grains of rice. Sprinkle with ice water, 1 tablespoon at a time. Toss gently with a fork until all particles are uniformly moistened and will barely stick together. Shape mixture into a ball. Roll out on a lightly floured pastry cloth to form pie shell. Ease into pie plate; flute edges.

Yield: 1 (9-inch) pie crust.

Source: The Elsah Landing, Grafton, Missouri

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