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Wednesday, January 10, 2018

Taste of the Tropics: A Pie to Die For

Janet Groene’s
Coconut Pineapple Pie

    This delectable dessert is a take on pecan pie, minus the nuts. It’s delicious plain and truly heavenly when served cold with a scoop of coconut ice cream or a cloud of whipped cream.
      It goes together quickly when you use a store-bought pastry crust and use a balloon whisk to whip up the filling. Bake two while you’re at it.

Pastry pie shell
1 1/2 cups shredded coconut
3 eggs
1 cup brown sugar
½ stick butter, melted
1 teaspoon vanilla
Small can crushed pineapple, undrained

    Preheat the oven to 350 degrees. Prepare the unbaked pastry shell and scatter coconut in an even layer. Put in the oven for 5 minutes. 

    Whisk eggs until light, gradually whisking in sugar,  melted butter and vanilla. Fold in pineapple and spoon over coconut. Bake 30 minutes or until filling is set and pastry is golden brown. Let cool at least 15 minutes before cutting. Serves 6 to 8.
    Cook’s note: this cuts easier with a serrated knife such as a steak knife. 

See more of Janet Groene's RV-ready recipes at

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