How to Bake a Pineapple Coconut Pie

The taste of coconut and pineapple together is hard to beat in my opinion. This is a tasty, easy pie to through together. Many pineapple, coconut pies are cream pies, but this is one that you actually bake instead.

Difficulty: Easy

Instructions

1. Gather and prepare the pie ingredients:
   1 stick of margarine, melted
   1 1/4 cups of sugar
   4 eggs
   1 cup of flaked coconut
   1 cup of crushed pineapple
   3 teaspoons of vanilla extract
   1 9-inch unbaked pastry pie shell

2. First beat the eggs very well with a spoon. Use a large mixing bowl.

3. Then mix in all the other ingredients. Stir vigorously until the mixture is completely blended well.

4. Pour the pie filling into the 9-inch pie shell. Bake for about 35 minutes at 350 degrees Fahrenheit.

5. Remove from the oven, cool and serve. Store any remaining pie in the refrigerator.

6. You can add meringue to the pie if you wish. Just simply beat about 4 or 5 egg whites with 1/2 teaspoon of cornstarch and 1/2 teaspoon of cream of tarter. Beat until it form stiff peaks. Then fold in about a 1/4 to a 1/3 a cup of sugar. Spread on top of pie and brown in the oven.