Pineapple Coconut Pie Recipe


Country CookingA delicious pie was an almost-everyday thing for country living a few decades ago. If not that frequent, it was at least a weekend thing. Nowadays, pies are much harder to come by, and I suspect many young’uns think it only comes in a few cream flavors, apple, cherry, blueberry, pumpkin, or pecan.

There was a time when pies were routinely created in dozens of varieties, if not hundreds. In the dead of winter, fresh fruit was not always available like it is today. Take a tip from housewives of the 1950s and 1960s, who had to make a pie with no fruit on hand and in a jiffy when company was coming on short notice. The result is a pie you will surely never have unless it is homemade. It’s simple and brightly-flavored.

Pineapple Coconut Pie

Pineapple Coconut Pie


• Unbaked 9 or 10 inch piecrust
• 1/2 stick butter, softened (do not use margarine)
• 1-3/4 cups sugar
• 1 tablespoon cornmeal
• 4 eggs
• 1 can (8-1/4 ounce) crushed pineapple, drained
• 1-1/2 cups flaked sweetened coconut


Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds Newsletters