Pineapple Coconut Pie Recipe

| 2/27/2017 1:15:00 PM

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