Coconut pineapple pie 29



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Try this tropical pie for your next dinner party. It’s not too sweet and easy to prepare. The combination of coconut and pineapple is not something we had ever tried before but we were pleasantly surprised with the flavour. We hope you will be too.


Makes 6-8 servings

  • 1 cup sugar
  • 3 Tablespoons all-purpose flour
  • 1 cup light corn syrup
  • 1 cup coconut flakes
  • 1 can (8 ounces) crushed pineapple, undrained
  • 3 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 unbaked pastry shell (22 cm)
  • 1/4 cup butter, melted




Prep: 10 minutes and bake: 50 minutes

  1. In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla.
  2. Pour into pastry shell and drizzle with butter.
  3. Bake at 175C for 50-55 minutes or until a knife inserted in the centre comes out clean. Cover loosely with foil if the top browns too quickly.
  4. Cool in a wire rack before cutting. Store in the refrigerator.




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  1. Lol! Funny how we remember things.
    My husband at the time really insulted and hurt me once. So I grabbed the American Express gold card, took off for the most expensive hotel in Cairns and drank Pina Colada’s by the pool. Lol!

  2. This has been around for many years. It used to be called Frangipani Pie.

    1 REPLY
    • Still got my Golden Circle recipe book with this in it . There was another one called Palm Island Pie which was yummy too . The book would have to be 50 years old .

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