Elsah Landing Pineapple-Coconut Pie

Yield: 8 servings

Ingredients

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

Pie Filling

• 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

Instructions

Pastry for One-Crust Pie

1. Spoon flour lightly into a 1 cup dry measure. Level off. Sift flour and salt together into a large bowl.
2. Cut in shortening with a pastry blender until mixture forms particles slightly larger than grains of rice.
3. 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.
4. Heat oven to 400 degrees F.

Pie Filling

1. In a large bowl, combine beaten eggs, sugar, salt, flour, melted butter, pineapple and coconut. Mix until well-combined. Pour into pie shell.
2. Bake at 400 degrees F for 15 minutes.
3. 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.

Attribution

The Elsah Landing, Grafton, Missouri - St. Louis Post-Dispatch 7/24/00